Olive and Artichoke Tapenade


Photo: flickr user yummyporky
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Ingredients

1 can artichoke hearts - (13 3/4 oz) well drained
1/4 cup walnuts toasted
8 lrg 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
Freshly-ground black pepper to taste

Preparation

1
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.)
2
This recipe yields 6 to 8 servings.
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About

Comments: Serve this tangy and delicious hors d"oeuvre spread on toasted baguette slices.

Tags:

tapenade
appetizers
dips
spreads
olives
artichoke

Yield:

6.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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