Artichoke Tapenade

Ingredients

• 0.3 cup olives black ripe sliced
• 1 teaspoon lemon zest grated
• 6.5 oz marinated artichoke with marinade
• 0.3 cup oil-packed tomatoes dried drained
• 0.5 cup parsley chopped

Equipment

• food processor
• blender

Directions

1. In a blender or food processor, combine 1 jar (5 oz.) marinated artichokes with marinade, 1/4 cup sliced black ripe olives, 1/4 cup drained oil-packed dried tomatoes, 1/2 cup chopped parsley, and 1 teaspoon grated lemon peel. Whirl until smooth, scraping container sides as needed.
2. If making sauce up to 1 day ahead, cover and chill.