Artichoke And Green Olive Pantry Tapenade Recipe

• 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

1. Blitz the garlic and Parmesan in the food processor until they're smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish.

clove of garlic, water, green olives, anchovy paste, lemon, lemon, white wine vinegar, extra virgin olive oil, handful of flat leaf parsley

Taken from www.seriouseats.com/recipes/2012/02/artichoke-and-green-olive-pantry-tapenade-recipe.html (may not work)