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

Categories: Meatless Monday
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2. Preheat the oven to 350 degrees F and arrange the walnut pieces on a baking sheet, spreading them out evenly. Toast the walnuts for five minutes, or until fragrant.

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3. Zest the lemon while the walnuts toast.

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4. Rinse the parsley and pull the leaves off the stems.

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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.)

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3 comments
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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