Two-Step Artichoke Tapenade Recipe #40752
My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!
by s'kat
10 min | 10 min prep
1 jar
- 1 (7 ounce) jar roasted red peppers, coarsely chopped
- 1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
- 1/2 cup minced fresh parsley
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup olive oil
- 1/4 cup drained capers
- 4 cloves garlic, chopped
- 1 tablespoon fresh lemon juice
- Combine all ingredients in food processor, turning off/on until finely chopped.
- Taste and adjust seasoning with salt& pepper.
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5 stars