Artichoke Tapenade
1 14-ounce can artichoke bottoms, drained and rinsed well (or 8 ounces fresh artichoke hearts)
1 tablespoon capers
1 1/2 ounces kalamata olives (about 3 tbsp. pitted, halved 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)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.
reblogging this for my own sake
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