This is my new go to snack food. Seriously, olives and artichokes? What could go wrong?
This dip has the sharp tang of olives and garlic while keeping the mouthwatering, mild sweetness left by the artichoke. The best of both worlds.
"Comeback Kid" Brett Dennen
Adapted from Moosewood Restaurant New Classics
Ingredients5 artichoke hearts
1 cup toasted walnuts, chopped
1 cup pitted green or Spanish olives
1 garlic clove, pressed or minced
2 to 3 tbsp. chopped fresh parsley
1 tsp freshly grated lemon peel (optional)
3 to 4 tsp.
1/3 cup olive oil
cracked or ground black pepper to taste
In the bowl of a food processor whirl the artichoke hearts, walnuts, olives, garlic, parsley, and lemon peel for a few seconds until everything is uniformly minced. Scrape down the sides and add the lemon juice and olive oil, and process or a few more seconds until the mixture forms a rough paste. Season with pepper to taste. Tapenade can be stored, covered, and refrigerated for up to a week