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

Categories: Meatless Monday
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6. Process the ingredients until everything is evenly minced, scraping down the sides if necessary.

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7. Cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds.

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Add the lemon juice and olive oil to the mixture and continue to process; it should form a rough paste. (Don't go overboard -- you don't want a smooth puree.) Add fresh cracked pepper to taste.

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This recipe is easy to make (even with the fresh lemon and parsley). The tapenade is best served at room temperature; you can store it covered in the refrigerator for up to a week.


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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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