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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Artichoke & Red Pepper Tapanade Recipe

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This recipe for Artichoke & Red Pepper Tapanade is from Recipes My Mother Never Gave Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 oz) artichoke hearts, without oil, drained
1 jar (12 oz) roasted red peppers, drained
1 can (19 oz) chick peas, drained
1 jar (11 oz) Kalamata Olives, drained
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/2 medium lemon(s), squeezed
1 tsp minced garlic
5 large basil leaves
Salt and black pepper
Directions:
Directions:
Combine all ingredients in bowl of a food processor. Pulse until chopped. Add salt and black pepper to taste.
Number Of Servings:
Number Of Servings:
12

 

 

 

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