PCC Roasted Pepper and Artichoke Tapenade
- 1/4 bunch parsley Add to list
- 1 1/2 cups artichoke hearts, rinsed and drained Add to list
- 1 1/2 cups roasted red peppers Add to list
- 6 tablespoons olive oil Add to list
- 6 tablespoons shredded Parmesan cheese Add to list
- 5 tablespoons capers, rinsed and drained Add to list
- 2 tablespoons lemon juice Add to list
- 1 tablespoon minced garlic Add to list
Chop all ingredients in a food processor using the pulse setting until tapenade is blended but not a paste.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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