Olive And Artichoke Tapanade - cooking recipe

Ingredients

14 oz. can artichoke hearts, drained
1 c. walnuts, chopped and toasted**
1 c. pitted olives (green, black, or spanish)
1 garlic clove
2-3 Tbsp. chopped fresh parsley
1 tsp. freshly grated lemon peel
3 tsp. lemon juice
1/3 c. olive oil
ground pepper to taste

Preparation

**Toast walnuts at 350\u00b0 for 5-10 minutes.