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This tapenade recipe is ideal if you don't like olives. Made from pantry staples including artichokes, roasted peppers and capers, it takes just 5 minutes.
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3.2 from 5 votes

Artichoke and Roasted Red Pepper Tapenade

If you manage to have some leftover tapenade it's great served over roasted chicken!!
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Italian
Servings: 10
Calories: 51kcal

Ingredients

  • 1 - 8 oz. jar marinated artichoke hearts drained
  • 1 - 12 oz. jar roasted red bell peppers drained
  • 1/2 cup chopped parsley
  • 4 garlic cloves chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup capers drained
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. extra virgin olive oil

Instructions

  • Combine all the ingredients in the bowl of a food processor. Pulse until the mixture is finely chopped but not pureed. Transfer to a serving bowl.

Nutrition

Calories: 51kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 199mg | Potassium: 27mg | Fiber: 0g | Sugar: 0g | Vitamin A: 300IU | Vitamin C: 5.1mg | Calcium: 64mg | Iron: 0.3mg