Olive And Artichoke Tapenade

Recipe Ingredients

1		Artichoke hearts - (13 3/4 oz) - well drained
1/4 cup	59ml	Walnuts - toasted
8 cups	1896ml	Brine-cured green olives - pitted (large)
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Grated lemon peel
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.)

This recipe yields 6 to 8 servings.

Per tablespoon: calories, 35; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0.

Source:
Bon Appetit, September 2000

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