Gastronomer

Artchoke Tapenade

 

This recipe was adapted from serious eats and yields 6 servings.​

 

Ingredients

1 medium clove of garlic

3/4 ounce excellent Parmesan

1 14-ounce can of artichoke hearts in water or brine, drained

1 12-ounce jar pitted green olives, drained

1 teaspoon anchovy paste

1 teaspoon dried herbes de Provence

Zest of half a lemon

Juice of 1/4 lemon

1 teaspoon white wine vinegar

1/4 cup extra virgin olive oil

Handful of flat leaf parsley

 

Directions

Blend in a food processor the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish