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
- 1/2 Juice of lemon
- 1 clove garlic minced
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1/4 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