Name: Olive and Artichoke Tapenade
Yield: Makes 6 to 8 servings
Ingredients: 1 13 3/4-ounce can artichoke hearts, 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

Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

1 13 3/4-ounce can artichoke hearts, 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

Preparation

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.)

Nutrition Per Serving

Per tablespoon: calories

35; total fat

2 g; saturated fat

0.5 g; cholesterol

0 mg

#### Nutritional analysis provided by Bon Appétit

TagsSpreads Walnut Nut Olive Dairy Free Gluten Free Vegetarian Meal Prep 5 Ingredients or Fewer No-Cook Food Processor Bon Appétit

Recipe notes

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