Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
Preparation
Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
Nutrition Per Serving
Per tablespoon: calories
35; total fat
2 g; saturated fat
0.5 g; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
