Recipe courtesy of:
Fatfree Vegan Kitchen
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Artichoke Tapenade
I used artichoke bottoms because I like their denser texture for this, but artichoke hearts will also work.
1 14-ounce can artichoke bottoms, drained and rinsed well (or 8 ounces fresh artichoke hearts)
1 tablespoon capers
1 1/2 ounces kalamata olives (about 3 tbsp. pitted, halved olives)
1/2 teaspoon dried basil
2 tablespoons fresh parsley
1/4 teaspoon ground black pepper
1 clove garlic, crushed
1 teaspoon lemon or lime juice (optional; use more for fresh artichokes)
Put all ingredients except lemon juice into food processor. Process, stopping to scrape down sides a couple of times, until everything is finely chopped. Taste and add lemon or lime juice, if needed. Refrigerate and allow flavors to blend for at least an hour before serving. (It's even better if you let it rest overnight and bring to room temperature before eating.) Spread on good bread or crackers.
Makes 4 servings or about 20 tablespoons. Per tablespoon: 9 Calories (kcal); .5g Total Fat; (56% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 82mg Sodium; trace Fiber.
One-fourth of recipe contains: 47 Calories (kcal); 3g Total Fat; (56% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 412mg Sodium; 1g Fiber. Weight Watchers 1 Point.
Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.
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