Artichoke Tapenade
Made with simple ingredients in just 10 minutes, this is a delicious and versatile Mediterranean condiment that you can always have on hand.
Servings: 8 people
Ingredients
- 14 ounce can artichoke hearts canned in water, drained and quatered
- 1 cup pitted castelvetrano olives or other pitted green olives
- 2 tablespoons capers drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon minced garlic
- salt and freshly ground black pepper to taste
Instructions
- Combine artichoke hearts, olives, capers, olive oil, fresh lemon juice and zest, parsley and garlic in the bowl of a food processor; pulse just until the olives are finely chopped, scraping down the sides as necessary. Season to taste with salt and pepper. Transfer to bowl and serve or refrigerate.
Notes
- Store refrigerated for up to 1 week.
Nutrition
Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 503mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.2mg
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