This recipe for Roasted Pepper and Artichoke Tapenade, by Charlie DeSchane, is from Fabulous Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 7 oz. jar roasted red bell peppers, drained and chopped 1 6 oz. jar marinated artichoke hearts, drained and chopped 1/2 c. fresh parsley, minced 1/2 c. freshly grated Parmesan cheese 1/3 c. olive oil 1/4 c. capers, drained 1 garlic clove, chopped 1 tbsp. fresh lemon juice
Combine all ingredients in the food processor. Process using on/off turns until mixture is well blended and finely chopped. Transfer mixture to a medium bowl. Season to taste with salt and pepper.
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