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olive-and-artichoke-tapenade-103864.json
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olive-and-artichoke-tapenade-103864.json
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{
"directions": [
"Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)"
],
"ingredients": [
"1 13 3/4-ounce can artichoke hearts, well drained",
"1/4 cup walnuts, toasted",
"8 large brine-cured green olives, pitted",
"1 teaspoon fresh lemon juice",
"1/2 teaspoon grated lemon peel",
"2 tablespoons chopped fresh parsley",
"1 tablespoon extra-virgin olive oil"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Condiment/Spread",
"Food Processor",
"Herb",
"Nut",
"Olive",
"Vegetable",
"Appetizer",
"Vegetarian",
"Walnut",
"Artichoke",
"Spring",
"Summer",
"Chill",
"Healthy",
"Vegan",
"Sugar Conscious",
"Pescatarian",
"Paleo",
"Dairy Free",
"Wheat/Gluten-Free",
"Peanut Free",
"Soy Free",
"No Sugar Added",
"Kosher"
],
"title": "Olive and Artichoke Tapenade",
"url": "http://www.epicurious.com/recipes/food/views/olive-and-artichoke-tapenade-103864"
}