Artichoke and Green Olive Tapenade with Asiago from Closet Cooking

A chunky artichoke and olive tapenade with asiago.

Servings: makes 1 cup

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 1/2 cup green olives, coarsely chopped
  • 1/4 cup asiago, grated
  • 2 cloves garlic, coarsely chopped
  • 2 teaspoons capers, coarsely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  1. Pulse every thing in a food processor until it reaches the desired consistency. (I like to leave it a bit on the chunky side.)