Artichoke and Cheese Tapenade

[Guest guest]

Artichoke and Cheese Tapenade

 

2 cups marinated artichokes, quartered or whole, drained

1 small clove garlic, coarsely chopped

1/2 teaspoon grated lemon zest

1 cup grated Parmesan cheese

2 tablespoons extra virgin olive oil

1 tablespoon capers, drained

1/4 teaspoon each coarse salt, fresh ground black pepper

pinch of cayenne pepper

 

Combine all ingredients in a food processor and process until smooth. Serve with

crisp crackers or crostini.

Variations: Add one tablespoon Napoleon pitted Kalamata olives, or 2 Napoleon

rolled stuffed anchovies.

Makes 1 3/4 cup.