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Artichoke and Green Olive Pantry Tapenade
http://www.seriouseats.com/recipes/2012/02/artichoke-and-green-oli...
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Ingredients
categorized
original
1 medium clove of garlic
3/4 ounce excellent Parmesan
1 14-ounce can of artichoke hearts in water or brine, drained
1 12-ounce jar pitted green olives, drained
1 teaspoon anchovy paste
1 teaspoon dried herbes de Provence
Zest of half a lemon
Juice of 1/4 lemon
1 teaspoon white wine vinegar
1/4 cup extra virgin olive oil
Handful of flat leaf parsley
Ingredients
categorized
original
This recipe is
gluten-free
Produce
Flat leaf parsley
(
1
Handful
)
Garlic
(
1
medium clove
)
Herbes de provence, dried
(
1
teaspoon
)
Lemon, Zest of
(
1/2
)
Lemon, Juice of
(
1/4
)
Canned Goods
Anchovy paste
(
1
teaspoon
)
Artichoke hearts in water or brine
(
1
14-ounce can
)
Condiments
Green olives, pitted
(
1
12-ounce jar
)
White wine vinegar
(
1
teaspoon
)
Cooking & Baking
Olive oil, extra virgin
(
1/4
cup
)
Dairy
Parmesan, excellent
(
3/4
ounce
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,555 recipes
Social Stats
52.7
Rating
1-100
17
Tweets
7
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Shares
0
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Views
383
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Recipe Stats
Published February 9, 2012 (1 year ago).
69 people saved this recipe.
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