Green Olive and Artichoke Tapenade

"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."

H. H. Munro (1870-1916), Scottish author

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This is similar to my Green Olive and Basil Tapenade, but slightly milder. Use it on Bruschetta or even as a pasta sauce. Also feel free to add a couple anchovies.

Preparation Time: 15 minutes plus sitting time Serving Size: 2 cups

1 large garlic clove 1 cup Spanish Queen olives, pimento removed 1 tablespoon capers	(1) 15 ounce can artichokes, drained 1/4 cup olive oil
Put all ingredients in a food processor and process into a coarse paste. For Bruschetta, lightly broil thin slices of baguette on one side. Lightly rub the toasted side with a garlic clove. Serve with the tapenade.

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