This spread is good on its own, but also great on a Pan-grilled Veggie Sandwich. I didn't find it overpoweringly salty, despite its sodium-laden ingredients.
After making it to specifications, I previewed it while still in the food processor, and decided I like mine a little more olive-y. Feel free to use 15 or 20!
Difficulty: Easy
Yield: 1 1/2 cups
3 tablespoons capers, drainedCombine all ingredients in the bowl of a food processor. Pulse to desired smoothness.
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
10 large pitted green olives
2 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained
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