Olive and Artichoke Tapenade

Photo: flickr user yummyporky

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

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Yield:

6.0 servings

Added:

December 10, 2010

Creator:

Melissa Peterman

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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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