Artichoke Tapenade

This last week has been a busy and exciting one. It's been full of gifts and guests and new starts. One such start is a class I began taking online about script lettering, and I'm excited about the new path this will lead me on. I have ideas! Lots of ideas, I hope to share soon as my new skills start to come to fruition. (Stay tuned.) But what does all that have to do with the photo above? Nothing at all actually, just wanted to share.

Now on to the recipe. Being vegetarian I've accumulated a few stand by recpies. Yummy and easy that'll please even the meat eaters. This quick and delicious one has become a family favorite. 
This tapenade is also a great recipe to fall back on to bring along on a picnic, or to prepare for an appetizer. Serve on crusty bread or sliced baguette, or spread it on a sandwich. Yum!

Artichoke Tapenade


1 can artichoke hearts
1 cup fresh basil
3/4 cup walnuts
3 garlic cloves
2 tbsp lemon juice
3/4 tsp sea salt
3/4 tsp black pepper
1/4 cup olive oil


Pulse all the ingredients in a food processor until it's the right consistency.

If you're without a handy dandy food processor, just mince the garlic and chop the artichokes, walnuts, and basil. Mix it all together with the remaining ingredients. 


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