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Foodista Blog: Quick and Easy Olive Tapenade July 27, 2009 View profile
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Recipe: Olive and Artichoke Tapenade edit
Created by: Anonymous
Edited by: Melissa Peterman
Tags: Appetizers, Olives, Spread, Tapenade, Vegetable
edit Ingredients
1 |
can artichoke hearts - (13 3/4 oz) well drained |
¼ |
cup walnuts toasted |
8 |
|
1 |
teaspoon fresh lemon juice |
½ |
teaspoon grated lemon peel |
2 |
tablespoons chopped fresh parsley |
1 |
tablespoon extra-virgin olive oil |
Salt to taste |
|
Freshly-ground black pepper to taste |
edit Preparation
Step 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.) |
Step 2 |
edit About Olive and Artichoke Tapenade
Comments: Serve this tangy and delicious hors d"oeuvre spread on toasted baguette slices.
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