This creamy spread is also a specialty from Provence, where it’s sold in markets alongside olive tapenades. Serve with sliced baguette rounds or pita wedges.
- 4 fresh globe artichoke bottoms, steamed, or canned artichoke bottoms
- 6 pitted green olives
- 2 Tbs. olive oil
- 2 Tbs. fresh lemon juice
- 2 Tbs. grated vegan Parmesan cheese, optional
- 1 clove garlic, minced (1 tsp.)
Place all ingredients in bowl of food processor with 2 Tbs. water. Purée until smooth, adding 1 Tbs. or more water to obtain desired consistency.
PER 2-TBS. SERVING: 55 CAL; 1 G PROT; 5 G TOTAL FAT (0.5 G SAT FAT); 2 G CARB; 0 MG CHOL; 73 MG SOD; 1 G FIBER; 0 G SUGARS
Categories: Vegetarian recipes