Artichoke Tapenade

By contessawannabe

Ingredients

• 2 2 2 garlic cloves, peeled and minced
• 1 1 1 cup (4 oz,120g) pitted green olives
• 1 1 1 tablespoon (10g) capers
• 8-10 8-10 250g) (14 ounces, or 250g) canned artichokes, drained well and quartered
• 1 1 1 tablespoon freshly-squeezed lemon juice
• 6 6 6 tablespoons (90ml) extra-virgin olive oil
• 1/8 1/8 1/8 teaspoon chile powder
• to to taste

Details

Servings 10
Adapted from davidlebovitz.com

Preparation

Step 1

1. In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, and until almost smooth, but still chunky.

2. Taste, and add salt, chile powder, and additional lemon juice, if desired.

Serve with toasted slices of baguette or crackers.

Storage: The tapenade will keep for up to one week in the refrigerator.