Looking for a new appetizer idea? I love both Kalamata and green olives, but I know that's a polarizing food. I'm sure this would be great without olives as this tapenade features artichoke.
Artichoke Tapenade http://blog.fatfreevegan.com/2009/04/artichoke-tapenade.html
Put all ingredients except citrus juice into a food processor. Process, stopping to scrape down the sides a couple of times, until everything is finely chopped. Taste and add lemon or lime juice, if needed. Refrigerate and allow flavors to blend for an hour or more before serving. (This is better if you let it rest overnight and bring to room temp before eating.)
This whole recipe includes 1 fat serving; however, if you omit or decrease, it’s fairly negligible. Besides, I don’t foresee anyone eating the whole batch at once themselves!
Tapenade can be served on toasted Ezekiel pieces, scooped up with veggies, or like in the photos, use it to stuff mushroom caps or even serve alongside grilled chicken breast. Feast on appetizers, feast on artichoke, and as always…FEAST ON!!!
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