Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 I made this yesterday and ate on crusty French bread. it is a very good recipe. I'm going to have it again for lunch. Thank you for posting this. Leslie , AJ <aj788888 wrote: > > 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. > > > > > > Ask a question on any topic and get answers from real people. Go to Answers. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 OH I had missed this recipe. I will have to make it. I love olive tapenade and I bet the artichoke makes it even better. Thanks for the review. It helps us all. Judy - mauvetoday Sunday, October 21, 2007 1:19 PM Review AJ- Olive And Artichoke Tapenade I made this yesterday and ate on crusty French bread. it is a very good recipe. I'm going to have it again for lunch. Thank you for posting this. Leslie , AJ <aj788888 wrote: > > 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. > > > > > > Ask a question on any topic and get answers from real people. Go to Answers. > > Quote Link to comment Share on other sites More sharing options...
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