Artichoke Tapenade

davidlebovitz.com

Anniinbc

2 garlic cloves, peeled and minced

1 cup (4 oz, 120g) pitted green olives

1 tablespoon (10g) capers

8 to 10 (14 ounces, or 250g) canned artichokes, drained well and quartered

1 tablespoon freshly squeezed lemon juice

6 tablespoons (90ml) extra-virgin olive oil

⅛ teaspoon chile powder

salt, to taste

Directions at davidlebovitz.com

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