1 13.75 oz. can artichoke bottoms or frozen artichoke bottoms prepared according to package directions
1 10-oz. jar artichoke hearts preserved in oil, drained, oil reserved
2 Tbs. lemon juice
1 clove garlic
1 cup fresh parsley leaves
Drain artichoke bottoms, and place in food processor with remaining ingredients and 2 Tbs. oil from artichoke hearts. Pulse until smooth. Season with salt and pepper.
** Why use both artichoke hearts and bottoms in this spread recipe? For a play on textures. The artichoke bottoms give the tapenade a creamy base while the leafy hearts have a tender crunch when chopped. If you can’t find artichoke bottoms, substitute 5-6 frozen artichoke hearts cooked according to package directions.