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| 13x19" Print |
If you're interested in making the actual recipe see below:
Artichoke & Olive Tapenade - Bon Appetit
1 13 3/4-ounce can artichoke hearts
1/4 cup toasted walnuts
8 large brined-cure green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
Finely chop the first five ingredients in food processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms, Season with salt and pepper to taste. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover, chill.)
Prints are now available in two sizes (11x14 and 13x19) in my Etsy shop.
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| close-up detail of illustration |



























