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Olive And Artichoke Tapenade

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Ingredients

  • 1 can artichoke hearts - (13 3/4 oz) well drained
  • 1/4 cup walnuts toasted
  • 8 large 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

Details

Servings 6

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.)

This recipe yields 6 to 8 servings.

Per tablespoon: calories, 35; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0.

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