Artichoke Olive Caper Tapenade (Print Version)

# Ingredients:

→ Main Ingredients

01 - 400 g canned quartered artichoke hearts in water, drained
02 - 150 g pitted Castelvetrano olives
03 - 2 tablespoons extra virgin olive oil, plus more as needed
04 - 1 teaspoon finely grated lemon zest
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon capers, drained
07 - Kosher salt, to taste
08 - Freshly cracked black pepper, to taste

# Instructions:

01 - Place the drained artichoke hearts, Castelvetrano olives, olive oil, lemon zest, lemon juice, and capers in the bowl of a food processor.
02 - Pulse mixture several times until coarsely chopped, forming a chunky tapenade.
03 - Taste and adjust with kosher salt, freshly cracked black pepper, and additional olive oil if mixture appears too dry.
04 - Transfer tapenade to a serving bowl and serve as desired.

# Notes:

01 - For optimal texture, do not overprocess; maintain a coarse chop for the best mouthfeel.

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