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