Artichoke And Olive Spread - cooking recipe

Ingredients

1 Tbsp. chopped fresh parsley
1 large clove garlic
1 c. pitted black or green olives
1 (14 oz.) water-packed artichoke hearts, drained
1/2 c. finely chopped roasted red pepper
2 Tbsp. drained capers
1 Tbsp. lemon juice

Preparation

Place parsley and garlic in food processor or blender. Process using on/off turns until finely chopped. Add the olives and process until finely chopped but not pureed.
Transfer to medium bowl. Place artichoke in food processor and process until finely chopped, not pureed. Add to olive mixture. Stir in red peppers, capers and lemon juice. Season with black pepper.