Artichoke & Roasted Red Pepper Tapenade

Recipe courtesy of the Oaks at Ojai

Ingredients:

3 ounces artichoke hearts or bottoms, drained

2 tbs. capers

¼ cup grated parmesan cheese

¼ cup fresh parsley, minced

2 cloves fresh garlic, chopped

3 ½ ounces roasted red pepper, fresh roasted or canned, drained & chopped

2 tbs. fresh lemon juice

Preparation:

Process all ingredients except red pepper in food processor until almost smooth. Stir in roasted red pepper. Serve with crackers, vegetables or with seafood such as broiled fish or shrimp.

Serving size: 1 Tablespoon Servings: 8

Calories/serving: 27