Green Olive and Artichoke Tapenade

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Green Olive and Artichoke Tapenade

This is similar to my Green Olive and Basil Tapenade, but slightly milder. Use it on Bruschetta or even as a pasta sauce. Also feel free to add a couple anchovies.

Preparation Time: 15 minutes plus sitting time Serving Size: 2 cups

1 large garlic clove 1 cup Spanish Queen olives, pimento removed 1 tablespoon capers	(1) 15 ounce can artichokes, drained 1/4 cup olive oil
Put all ingredients in a food processor and process into a coarse paste. For Bruschetta, lightly broil thin slices of baguette on one side. Lightly rub the toasted side with a garlic clove. Serve with the tapenade.

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Updated Friday, April 23, 2010
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