Artichoke Tapenade
Makes 3/4 cup
30 minutes or fewer
This creamy spread is a specialty from Provence, where it’s sold in markets alongside olive tapenades. Serve with sliced baguette rounds or pita wedges.
- 4 steamed fresh globe artichoke bottoms or canned artichoke bottoms
- 6 pitted green olives
- 2 Tbs. olive oil
- 2 Tbs. lemon juice
- 2 Tbs. grated Parmesan cheese, optional
- 1 clove garlic, minced (1 tsp.)
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