(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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By
Tracy
