Olive And Artichoke Tapenade

Olive And Artichoke Tapenade
Olive And Artichoke Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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