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4. Rinse the parsley and pull the leaves off the stems.
5. Place the artichokes, olives, lemon zest, walnuts and parsley in a large food processor; press the garlic over the ingredients. (Pressing or mincing the garlic before processing will help prevent any large garlic chunks from showing up in the tapenade.)
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)
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.)
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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