Artichoke and Olive Tapenade recipe

[Guest guest]

Tangy delicious. I like it spread on baguette slices, in a sandwich

or on pita chips.

 

Artichoke and Olive Tapenade

 

1 14 oz. can artichoke hearts, well drained & chopped

1/4 cup toasted walnuts, finely chopped

10 cured green olives, chopped

1 teaspoon lemon juice

1/2 teaspoon grated lemon peel

2 tbls. chopped fresh parsley

1 tbl. olive oil

 

Add all to food precessor or blender

and puree until you get a coarse paste.

Season with salt and pepper. Transfer to

a small bowl and top with a parsley sprig.

 

 

 

 

 

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