Easy artichoke tapenade. Great with pita chips, on grilled fish or chicken or melted with gooey cheese. A good baguette with this tapenade and some soft camenbert cheese..can you say amazing ?
- 2 cups canned (in water) artichoke hearts, drained
- ½ Juice of lemon
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- ¼ tsp kosher salt
- 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