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Artichoke-Olive Tapenade Recipe

   
 

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     Artichoke-Olive Tapenade

Category   Appetizers
Sub Category   None
Servings   8
Preptime   10 minutes

Ingredients
14 oz can water packed artichoke hearts or bottoms, drained well
1/2 cup pitted green olives, drained (ok if with pimento)
1 tablespoon capers, rinsed, squeezed dry, and chopped
1 tablespoon fresh lemon juice
1/4 cup olive oil
1 large clove of garlic, minced
1/8 teaspoon smoked paprika (optional)
dash of cayenne
sea salt to taste
 

Instructions
Combine above ingredients in food processor and blend until smooth. Adjust seasoning to taste. Keeps refrigerated for 5 days.
Serving Suggestions
Serve as a spread with matzoh, crackers, crostini, focaccia, etc


Originally Submitted
3/31/2015





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