Roasted Pepper And Artichoke Tapenade - cooking recipe

Ingredients

7 oz. jar roasted bell peppers, drained and coarsely chopped
6 oz. jar marinated artichoke hearts, drained and coarsely chopped
1/2 c. minced fresh parsley
1/2 c. freshly grated Parmesan cheese
1/3 c. olive oil
1/4 c. drained capers
4 garlic cloves, chopped
1 Tbsp. fresh lemon juice

Preparation

Combine all ingredients in processor. Process using on/off turns until mixture is well blended and finely chopped. Season to taste with salt and pepper. Serve on crackers or toasted bread.