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Artichoke Tapenade

1   lemon
1   can (14 oz or 398 mL) artichoke hearts in water
1/4   cup (50 mL) loosely packed fresh parsley
1   garlic clove, peeled
1/2   cup (125 mL) pitted green olives
1   tbsp (15 mL) drained capers
5   tbsp (75 mL) olive oil
  1. Zest lemon using Microplane® Zester to measure 1/2 tsp (2 mL). Juice lemon using Citrus Press to measure 1 tbsp (15 mL) juice. Drain artichokes using small Stainless Mesh Colander; pat dry using paper towels.
  2. Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers and oil in Manual Food Processor. Cover and pump handle to process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Serve with Toasted Baguette Slices, if desired.

Yield: 16 servings (about 2 cups/500 mL)

Nutrients per serving: (about 2 tbsp/30 mL): Calories 50, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g