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Artichoke & Olive Tapenade
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| Artichoke Tapenade (printer-friendly version) I used artichoke bottoms because I like their denser texture for this, but artichoke hearts will also work. Ingredients 2/3 of a 14-ounce can artichoke bottoms, drained and rinsed well | |
| 1 tablespoon | capers |
| 1/4 c | kalamata olives |
| 1/2 teaspoon | dried basil |
| 2 tablespoons | fresh parsley |
| 1/4 teaspoon | ground black pepper |
| 1 clove | garlic, crushed |
| 1 teaspoon | lemon or lime juice, (optional; use more for fresh artichokes) |
Instructions
Put all ingredients except lemon juice into food processor. Process, stopping to scrape down sides a couple of times, until everything is finely chopped. Taste and add lemon or lime juice, if needed. Refrigerate and allow flavors to blend for at least an hour before serving. (It’s even better if you let it rest overnight and bring to room temperature before eating.) Spread on good bread or crackers.
Cooking time (duration): 0 hour(s), 10 minutes
Number of servings (yield): 4
Makes 4 servings or about 20 tablespoons. Per tablespoon: 9 Calories (kcal); .5g Total Fat; (56% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 82mg Sodium; trace Fiber.
One-fourth of recipe contains: 47 Calories (kcal); 3g Total Fat; (56% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 412mg Sodium; 1g Fiber. Weight Watchers 1 Point.
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