Ingredients

The following ingredients have 4 Servings
  • 1 14 ounce can artichoke hearts, drained
  • 7 pitted kalamata olives
  • 1 clove garlic (chopped)
  • 1 tablespoon non-pareil capers
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil

Instruction

  • Place artichoke hearts, kalamata olives, garlic, capers and lemon juice in a food processor. Pulse until mixture is chopped fine.
  • Remove lid add in olive oil. Pulse a couple more times until well combined.
  • Transfer to a bowl and refrigerate for at least an hour or overnight.
  • Serve with crackers or crusty french bread.