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Olive and Artichoke Tapenade

4.0

(29)

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

  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.)

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
TagsSpreadsWalnutNutOliveDairy FreeGluten FreeVegetarianMeal Prep5 Ingredients or FewerNo-CookFood ProcessorBon Appétit
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