Artichoke Tapenade

Name: Artichoke Tapenade
Yield: Serves 6 (Makes about 1 1/2 cups)
Ingredients: 1/2 recipe, Artichoke Confit (16 artichoke halves, see recipe); 1/4 cup, extra-virgin olive oil or reserved from Artichoke Confit; 2 tablespoons, toasted, chopped walnuts; 1 teaspoon, minced fresh thyme leaves; 1 small clove, garlic, minced or pressed through a garlic press (about 1/2 teaspoon); 1/4 teaspoon, grated zest; 1 tablespoon, fresh lemon juice from same lemon as zest; 1/8 teaspoon, cayenne pepper; 1/4 teaspoon, table salt; 1/8 teaspoon, black pepper; 1 ounce, Parmesan cheese, grated (1/2 cup)

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We took our artichoke confit one step further to create a simple tapenade—perfectly suited for pasta or served as a spread with crackers or bread.

SERVES 6 (Makes about 1 1/2 cups)

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