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