Artichoke and green-olive tapenade for a snack on Meatless Monday
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.
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
4-5 tablespoons olive oil
fresh-ground pepper to taste
1. Drain the can of artichokes in a colander.
Throw the green olives in with the artichokes and allow both to drain while you continue preparing the recipe.