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Appetizers
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None
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Servings |
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8
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Preptime |
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10 minutes
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Ingredients |
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14 oz can water packed artichoke hearts or bottoms, drained well
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1/2 cup pitted green olives, drained (ok if with pimento)
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1 tablespoon capers, rinsed, squeezed dry, and chopped
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1 tablespoon fresh lemon juice
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1/4 cup olive oil
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1 large clove of garlic, minced
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1/8 teaspoon smoked paprika (optional)
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dash of cayenne
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sea salt to taste
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Instructions |
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Combine above ingredients in food processor and blend until smooth. Adjust seasoning
to taste. Keeps refrigerated for 5 days.
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Serving
Suggestions |
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Serve as a spread with matzoh, crackers, crostini, focaccia, etc
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Originally Submitted
3/31/2015
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0 Out of 5 from
0 reviews
You can add this Artichoke-Olive Tapenade recipe to your own private DesktopCookbook.
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