Artichoke Tapenade
James
ingredients
- 1 can (in water) artichoke hearts, drained
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1/4 tsp kosher salt
directions
Combine all ingredients in food processor. Add freshly ground black pepper, to taste. Pulse until mixture is spreadable. Tapenade can be stored in refrigerator for 3 days.
Source: James Shearer
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