Artichoke Tapenade

Ingredients

• 14 ounce can artichoke hearts (canned in water, drained and quatered)
• 1 cup pitted castelvetrano olives (or other pitted green olives)
• 2 tablespoons capers (drained)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon minced garlic
• salt and freshly ground black pepper (to taste)

Instructions

1. 1

   Combine artichoke hearts, olives, capers, olive oil, fresh lemon juice and zest, parsley and garlic in the bowl of a food processor.

2. 2

   Pulse just until the olives are finely chopped, scraping down the sides as necessary.

3. 3

   Season to taste with salt and pepper.

4. 4

   Transfer to bowl and serve or refrigerate.