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Artichoke Tapenade

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1 medium clove Garlic
3/4 ounce Parmesan cheese excellent Parmesan
1 14-ounce can Artichoke artichoke hearts in water or brine, drained
1 12-ounce jar Green Olives pitted green olives, drained
1 teaspoon Anchovy paste
1 teaspoon Herbes de Provence dried
1/2 lemon Lemon zest
1/4 lemon Lemon Juice
1 teaspoon White wine vinegar
1/4 cup Extra-Vergin Olive Oil
handful Parsley leaves flat leaf

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Artichoke Tapenade


      This recipe was adapted from serious eats and yields 6 servings.​

      • Serves 6
      • Medium


      Blend in a food processor the garlic and Parmesan in the food processor until they’re smashed to smithereens.

      Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth.

      Serve with lightly toasted excellent bread.

      Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish.

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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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