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Olive and Artichoke Tapenade


Olive and Artichoke Tapenade Recipe

Ingredients:
  • 3 cloves garlic
  • 1 anchovy fillet
  • 2 tablespoons extra virgin olive oil
  • ½ cup green olives, pitted
  • One 6-ounce jar artichoke hearts, drained and chopped
  • 4 to 5 sun-dried tomatoes, packed in oil, drained, chopped
  • 3 tablespoons toasted walnut pieces, chopped
  • 1 tablespoon green peppercorns packed in brine, drained
  • 1 tablespoon lemon juice, preferably fresh
  • 1 teaspoon minced lemon zest
  • ¼ teaspoon coarsely ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped flat-leaf parsley
  • 6 slices day-old Italian or country style bread, sliced ¾ inch thick, toasted and brushed with olive oil
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 179kcal (9%)
Total Fat 12g (18%)
Saturated Fat 2g (9%)
Cholesterol 2mg (1%)
Total Carbohydrate 16g
Dietary Fiber 3g
Sugars 1g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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