Olive And Artichoke Tapenade

By á-170456

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.