Two-Step Artichoke Tapenade

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

• Ready In: 10 mins
• Yields: 1 jar

Ingredients

• 1 (7 ounce) jar  roasted red peppers, coarsely chopped
• 1 (6 ounce) jar  marinated artichoke hearts, coarsely chopped
• 1⁄2 cup  minced fresh parsley
• 1⁄2 cup  freshly grated parmesan cheese
• 1⁄3 cup olive oil
• 1⁄4 cup  drained capers
• 4  cloves garlic, chopped
• 1  tablespoon fresh lemon juice

Directions

1. Combine all ingredients in food processor, turning off/on until finely chopped.
2. Taste and adjust seasoning with salt& pepper.