ROASTED RED PEPPER AND ARTICHOKE TAPENADE


3 canned roasted red peppers, rinsed and drained
1 jar (6 oz / 170 mL) marinated artichoke hearts, drained
1/2 cup (125 mL) chopped fresh parsley
1/2 cup (125 mL) grated Parmesan cheese
1/3 cup (75 mL) olive oil
1/4 cup (50 mL) drained capers
4 cloves garlic, crushed
1 tbsp (15 mL) lemon juice
Salt and freshly ground pepper

Combine all ingredients except salt and pepper in a food processor. Process, using an on/off motion, just until coarsely chopped. Mixture should be chunky; do not puree. Transfer to a bowl. Season to taste with salt and pepper. Serve with crackers or pita bread. Makes 1 3/4 cups (425 mL).

 
Last updated on January 23, 2018