ezRecipe-Zee: Cooking Recipe: How to make Olive And Artichoke Tapenade

Olive And Artichoke Tapenade

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Appetizers, Salads / Dressings

Ingredients:

1     can           artichoke hearts - (13 3/4 oz)
1/4   cup           walnuts
8     large         brine-cured green olives
1     teaspoon      fresh lemon juice
1/2   teaspoon      grated lemon peel
2     tablespoons   chopped fresh parsley
1     tablespoon    extra-virgin olive oil
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

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.
Comments: Serve this tangy and delicious hors d�oeuvre spread on toasted baguette slices.

Notes:
Recipe from the article "Cooking For Health: A Menu From Moosewood" by Marie Simmons

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 2000