Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Artichoke and Green Olive Tapenade 14 oz. can artichoke hearts 1 cup toasted walnuts 1 cup pitted green olives 1 clove garlic, minced 3 tbsps. fresh parsley, chopped 1 tsp. lemon zest 4 tsps. fresh lemon juice 1/3 cup extra virgin olive oil salt and pepper to taste Combine all the ingredients in a food processor and process to a rough paste. Refrigerate at least 2 hours and serve at room temperature. You rock. That's why Blockbuster's offering you one month of Blockbuster Total Access, No Cost. Quote Link to comment Share on other sites More sharing options...
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