Artichoke Tapenade
By blum099
Rate this recipe
4.2/5
(6 Votes)
Ingredients
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 10 large pitted green olives
- 2 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained or one package of frozen artichoke hearts, defrosted
Details
Servings 2
Adapted from jovinacooksitalian.com
Preparation
Step 1
Directions
Combine all ingredients in the bowl of a food processor. Pulse until smooth.
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