• Ac5fb823403a98abd140ca4c4630ee2a

Artichoke Tapenade

So very European! Serve with toasted slices of baguette or crackers.

Prep
Cook
Serves 12people
Ingredients
2
garlic cloves, peeled and minced
1
cup (4 oz, 120g) pitted green olives
1
tbsp (10 gr) capers
8-10
(14 ounces, or 250g) canned artichokes, drained well and quartered
1
tbsp freshly squeezed lemon juice
6
tbsp (90 ml) extra-virgin olive oil
1/8
tsp chile powder
salt, to taste
Directions
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.
3.
Storage: The tapenade will keep for up to one week in the refrigerator.

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