Olive and Artichoke Tapenade
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

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.

About


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