Photo by: yummyporky
Olive and Artichoke Tapenade
Food 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
Recipe 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.
Recipe source: Foodista recipe
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