Artichoke Tapenade

I'm getting ready for a visit to my sister, and I'm thinking this simple and tasty tapenade might be good to make while I'm there.  Putting the recipe on my blog gives me easy access when I'm travelling!

ARTICHOKE TAPENADE

https://www.davidlebovitz.com/artichoke-tapenade/

(adapted from Smitten Kitchen, from a recipe by Mario Batali)

8-10 servings, as an appetizer

• 1 cup (4 oz) green olives stuffed with garlic (if you can't find these, add 2 garlic cloves, minced, to the ingredients)
• 1 tablespoon capers
• 14 ounces canned artichokes, drained well and quartered
• 1 tablespoon freshly squeezed lemon juice
• 6 tablespoons extra-virgin olive oil
• 1/8 teaspoon chili powder
• salt, to taste

Use a food processor to chop together the olives/garlic, capers, artichoke hearts, lemon juice, and olive oil, until almost smooth, but still a bit chunky.

Taste, and add salt, more chili powder, and additional lemon juice, if desired.

The tapenade will keep for up to one week in the refrigerator.