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19473
Title: Roasted Red Bell Pepper and Artichoke (Tapenade)
Date: 05/04/2008 20:51:11
Posted by: ChefBelle
12 oz. roasted red bell peppers, rinsed and drained if bottled
1/2 14 oz. can quartered artichoke hearts, rinsed and drained
2 oz. sliced button mushrooms
3 Tbsp. chopped fresh basil leaves or 1 Tbsp. dried basil crumbled
3 Tbsp. lemon juice
2 Tbsp. chopped red onion
3 medium cloves garlic, halved
2 Tbsp. EVOO
1/4 tsp. salt

In a blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice and garlic until coarse.  Pour in a medium bowl.  Stir in oil and salt.

Serves 14
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