Recipe for Olive and Artichoke Tapenade

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Yield:

Ingredients:

Amount	Ingredient
1 can	artichoke hearts - (13 3/4 oz) well drained
1/4 cup	walnuts toasted
8 lrg	brine-cured green olives pitted
1 tsp	fresh lemon juice
1/2 tsp	grated lemon peel
2 tbl	chopped fresh parsley
1 tbl	extra-virgin olive oil
	Salt to taste

Instructions:

Instructions: 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.

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

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