Artichoke Tapenade
1 14 ounce can artichoke hearts, drained
7 pitted kalamata olives
1 clove garlic chopped
1 tablespoon non-pareil capers
1 teaspoon lemon juice
1 tablespoon GOOD olive oil (or more if making the smoother, spreadable version)
Place artichoke hearts, kalamata olives, garlic, capers, olive oil, and lemon juice in a food processor. Pulse until mixture is chopped (or puréed) to your preferred consistency. Because of the salt content, this tapenade should last in refrigeration for months, but this stuff is so good you’ll polish it off WAY before it has a chance to go bad. Enjoy on EVERYTHING!
