1. With a food processor running, add the garlic clove through the feed tube until it is finely chopped. 2. Add the drained artichoke hearts and the basil; pulse until mixture is finely chopped. (This can be prepared a few days ahead, covered and chilled). 3. Spread one half of each tortilla with a few tablespoons of the artichoke mixture. Sprinkle about 1/3 cup of the grated cheese over the artichoke spread. 4. Arrange a few strips of chili over the cheese. 5. Fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade. 6. Heat a large non-stick skillet over medium-high heat. 7. Put 2 to 3 quesadillas into the skillet and cook until lightly browned; turn over and cook until golden. 8. Remove from skillet and cut into 4 to 6 wedges. 9. Repeat with remaining quesadillas. ---------------------------------------------------------------------------
Ingredients
