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Artichoke and Green Olive Tapenade with Asiago
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 1/2 cup green olives, coarsely chopped
- 1/4 cup asiago, grated
- 2 cloves garlic, coarsely chopped
- 2 teaspoons capers, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Directions:View on Closet Cooking
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