My plans for tonight are supposed to include moseying on down the street to my friend Stacy's house for a little red wine, girl talk and eating lots of this yummy artichoke and white bean tapenade. But alas! My darling daughter developed a 102.4 degree fever sometime between finishing up her last day at kindergarten this afternoon and right now. The hubby is on a recon mission to the pharmacy to pick up some Children's Motrin because, of course, the bottle we already have is part of the recall. Hopefully, my baby girl will start to feel better once we get some meds into her. Maybe then I'll still go out. Or maybe not. I don't know yet. But I do know that I will be eating that tapenade at some point tonight.
ARTICHOKE & WHITE BEAN TAPENADE
printer friendly recipe
14 ounce can artichokes, drained and roughly chopped
15 ounce can white beans (cannellini), drained
3 tablespoons capers
1/2 cup grated parmesan
1/2 cup parsley or basil leaves
1 garlic clove, chopped
juice of one lemon
a splash of olive oil
Put all ingredients into the bowl of a food processor. Pulse on high until the desired consistency is achieved. Pulse less for a chunkier texture. Pulse more for a smoother texture.
Serve with crackers, toasted pita or slices of baguette.
Makes 2 generous cupfuls.
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