Braised Artichokes with Anchovy Pesto | Willy Street Co-op

Ingredients

• 1-1½-ounce jar anchovies in oil (or ¼ cup pitted Kalamata olives)
• 4 large garlic cloves, peeled and chopped
• 1 cup fresh basil or parsley
• 1/2 cup extra virgin olive oil, divided
• 1 cup white wine
• 1 15-ounce can petite diced tomatoes
• 1 15-ounce can tomato sauce
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 6 artichokes
• 1 large lemon, halved