Olive And Artichoke Tapenade

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Olive And Artichoke Tapenade

 

1 13 3/4 oz can artichoke hearts, well drained

1/4 cup walnuts, toasted

8 large brine-cured green olives, pitted

1 teaspoon fresh lemon juice

1/2 teaspoon grated lemon peel

2 tablespoons chopped fresh parsley

1 tablespoon extra-virgin olive oil

salt to taste

ground black pepper to taste

 

Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and

oil; puree until coarse paste forms. Season with salt and pepper. Transfer to

small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover;

chill.)

Makes 6 to 8 servings.

 

 

 

 

 

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