Ingredients

• 1 13 3/4-ounce can artichoke hearts, well drained
• 1/4 cup walnuts, toasted
• 8 large brine-cured 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

Browse by ingredient

Instructions

1. Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)