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.
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
1. Drain the can of artichokes in a colander.
3. Zest the lemon while the walnuts toast.
4. Rinse the parsley and pull the leaves off the stems.
7. Cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds.
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.
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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