Here’s a quick and easy tapenade to make that’s great for snacking on as you watch Sunday football or to serve as an appetizer before dinner. Canned artichoke hearts are dressed with some red onion, garlic, lemon juice and zest, capers, Parmesan cheese and EVOO, plus some salt and pepper. Mix all ingredients in a food processor and process until fully blended and has a semi smooth consistency, then refrigerate for 2 hours or overnight, so the flavors meld before serving.

Artichoke Tapenade

Ingredients: 

1 can artichoke hearts

1/8 cup diced red onion

1 garlic cloves coarsely chopped

Zest of one lemon

1.5 tablespoons of lemon juice

½ teaspoon capers

1 tablespoons grated Parmesan cheese

1/4 cup EVOO plus 1/2 tablespoon

1/2 teaspoon kosher salt plus more to taste if desired

Ground Pepper to taste

Mix all ingredients in a food processor and process until fully blended and has a semi smooth consistency, then refrigerate for 2 hours or overnight, so the flavors meld before serving.