Artichoke Tapenade
- 2 garlic cloves, peeled and minced
- 1 cup (4 oz,120g) pitted green olives
- 1 tablespoon (10g) capers
- 8-10 (14 ounces, or 250g) canned artichokes, drained well and quartered
- 1 tablespoon freshly-squeezed lemon juice
- 6 tablespoons (90ml) extra-virgin olive oil
- 1/8 teaspoon chile powder
- salt, to taste
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- (14 ounces, or 250g) canned artichokes, canned (8)
- Condiments
- Capers (1 tablespoon)
- Green olives, pitted (1 cup)
- Cooking & Baking
- Chile powder (1/8 teaspoon)
- Garlic cloves (2)
- Olive oil, extra-virgin (6 tablespoons)
- Salt (1)
- Drinks
- Lemon juice, freshly-squeezed (1 tablespoon)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published September 9, 2009 (3 years ago).
24 people saved this recipe.
