Artichoke and green-olive tapenade for a snack on Meatless Monday

Categories: Meatless Monday

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​​No one's saying you have to go meatless just because it's Monday -- but as an incentive to join the growing Meatless Monday movement, we're featuring an animal-free recipe each week.

Appetizers and small plates tend to be meat-and-cheese heavy, but this tapenade is completely plant-based; serve it on top of some dairy-free crackers, as a sandwich spread or even as a topper on cooked veggies or mashed potatoes.

The fresh parsley, lemon zest and juice really make this sing -- so even if you're not a fan of citrus, try the recipe once as suggested before making changes to the formula.

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You will need:

1 14-ounce can artichoke hearts
1 cup raw walnut pieces
1 cup pitted green olives
1 garlic clove
1/4 bunch fresh parsley
1 lemon
4-5 tablespoons olive oil
fresh-ground pepper to taste

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1. Drain the can of artichokes in a colander.

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Throw the green olives in with the artichokes and allow both to drain while you continue preparing the recipe.


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Amber Taufen
Amber Taufen

Hi Ana,

If you use the "print article" button above the comment section, that will show everything as a full page for your reading pleasure. That said: If that's too annoying, feel free to e-mail me and I will be happy to shoot you back a more user-friendly recipe :). (Format is firstname.lastname@westword.com)

anapowell79
anapowell79

Any way we can lobby for a full recipe (ingredients + summary of directions) on the last page?  It's hard to actually make these with all the flipping between pages! (Cookies were delicious, by the way.)

Amber Taufen
Amber Taufen

Hi Ana,

If you use the "print article" button above the comment section, that will show everything as a full page for your reading pleasure. That said: If that's too annoying, feel free to e-mail me and I will be happy to shoot you back a more user-friendly recipe :). (Format is firstname.lastname@westword.com)

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