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Artichoke and green-olive tapenade for a snack on Meatless Monday

Artichoke and green-olive tapenade for a snack on Meatless Monday

​​No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week.

Appetizers and small plates tend to be meat-and-cheese heavy, but this tapenade is completely plant-based; serve it on top of some dairy-free crackers, as a sandwich spread or even as a topper on cooked veggies or mashed potatoes.

The fresh parsley, lemon zest and juice really make this sing -- so even if you're not a fan of citrus, try the recipe once as suggested before making changes to the formula.

Artichoke and green-olive tapenade for a snack on Meatless Monday

You will need:

1 14-ounce can artichoke hearts 1 cup raw walnut pieces 1 cup pitted green olives 1 garlic clove 1/4 bunch fresh parsley 1 lemon 4-5 tablespoons olive oil fresh-ground pepper to taste

Artichoke and green-olive tapenade for a snack on Meatless Monday

1. Drain the can of artichokes in a colander.

Artichoke and green-olive tapenade for a snack on Meatless Monday

Throw the green olives in with the artichokes and allow both to drain while you continue preparing the recipe.

 

Artichoke and green-olive tapenade for a snack on Meatless Monday

3. Zest the lemon while the walnuts toast.

Artichoke and green-olive tapenade for a snack on Meatless Monday

4. Rinse the parsley and pull the leaves off the stems.

Artichoke and green-olive tapenade for a snack on Meatless Monday

7. Cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds.

Artichoke and green-olive tapenade for a snack on Meatless Monday

Add the lemon juice and olive oil to the mixture and continue to process; it should form a rough paste. (Don't go overboard -- you don't want a smooth puree.) Add fresh cracked pepper to taste.

Artichoke and green-olive tapenade for a snack on Meatless Monday

This recipe is easy to make (even with the fresh lemon and parsley). The tapenade is best served at room temperature; you can store it covered in the refrigerator for up to a week.


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