The Spanish are known for Their tapas, the Greeks, Turkish, Lebanese and Their mezethes for, and the Italians for Their aperitivos - although, to be frank, it's hard to tell in loss or what the origin of a Particular bite is (I've had deviled eggs, tuna-bone healing in Spain ad Greece). At Any rate, tapenade made with olives is gene rally, but I'm Especially fond of this version made with Artichokes. Use the best olive oil you-can-get then simply spread it on a piece of bread, a glass of dry vermouth victim with an ice cube, and plenty of providence Napkins. (Larger image). 4 to 6 reserves.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
* 1 16-inch baguette, cut Into 1/2-inch slices Not-Quite
* 1 15-oz. Can Artichoke Hearts
* 2 Tbsp. olive oil
* 1 / 2 roasted red bell pepper
* 2 Tbsp. Capers
* 1 Tbsp. fresh thyme leaves or 1 tsp. dried *
* 1 Tbsp Fresh Parsley, finely chopped
* 1 clove garlic, finely chopped
* 1 / 2 tsp. salt
* 1 sm. lemon, zested and juiced
Preparation:
1. Artichoke hearts and chop coarsely drain in a food processor or by hand alongwith roasted pepper.
2. Stir in all Remaining ingredients, "including lemon juice and zest. Taste and adjust flavors to suit.
3. Allow mixture to sit for four hours to enable flavors to sign then serve on a slice of ciabatta or focaccia.
This Will keep for two or three days in the refrigerator.
* Note: You Can substitute oregano, marjoram, chervil, or Tarragon.
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