Artichoke Olive Tapenade

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Artichoke hearts, from a can
  • 1 Lemon, Juice from
  • 3 generous tbsp Parsley, fresh

• Condiments

  • 1 About 20 black olives, pitted and rinsed
  • 1 About 20 green olives, pitted and rinsed
  • 2 tbsp Capers

• Baking & Spices

  • 1/4 tsp Salt

Found on keepinitkind.com

Ingredients

• about 20 black olives, pitted and rinsed
• about 20 green olives, pitted and rinsed
• 6-7 artichoke hearts from a can, rinsed
• 2-3 tablespoons capers, rinsed
• 3 generous tablespoons fresh parsley, roughly chopped
• juice from 1 lemon
• 1/4 teaspoon salt, if needed

Directions

• Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days.