Artichoke Tapenade


  • 4   steamed fresh globe artichoke bottoms or canned artichoke bottoms
  • 6   pitted green olives
  • 2 tablespoons  olive oil
  • 2 tablespoons  lemon juice
  • 2 tablespoons  grated Parmesan cheese, optional
  • 1   clove garlic, minced (1 teaspoon)


This Creamy Spread Is A Specialty From Provence, Where It's Sold In Markets Alongside Olive Tapenades. Serve With Sliced Baguette Rounds Or Pita Wedges. Favicon
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