Categories: Appetizer

Ingredients

• 1 large clove of garlic
• 3/4 oz. Parmesano Reggiano
• 1 14-oz. can artichoke hearts, drained
• 1 12-oz. jar pitted green olives, drained
• 1 t. anchovy paste, optional
• 1 t. dried herbes de Provence
• Zest of half a lemon
• Juice of 1/2 lemon
• 1 t. white wine vinegar
• 1/4 C. extra virgin olive oil
• Handful of flat leaf parsley

Directions

1. In a food processor, blend the garlic and Parmesan until smooth. Add the artichokes, olives, anchovy paste if using, herbes de Provence, lemon zest and juice, vinegar, olive oil and parsley.

2. Pulse for a chunky tapenade, or run until smooth.

3. Serve with lightly toasted baguettes or put in a Panini with fresh sliced mozzarella or spoon over grilled fish.

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