Wake up those taste buds! This appetizer goes well with your apéritif of choice to enjoy before that special meal. Enjoy!

Artichoke-Olive Tapenade
Makes about a cup

Ingredients
· 1 medium clove of garlic either grated or finely minced
· ¾ ounce Parmesan cheese, grated
· 1- 14 ounce can of artichoke hearts in water or brine, drained
· 1- 12 ounce jar pitted green olives with pimentos, drained
· 1 teaspoon anchovy paste (omit for vegetarian)
· ½ teaspoon dried herbes de Provence
· Zest of half a lemon
· Juice of ¼ lemon- 2-3 teaspoons to taste
· 1 teaspoon white balsamic vinegar or white wine vinegar
· ¼ cup extra virgin olive oil
· ¼ teaspoon black pepper
· 2-3 tablespoons flat-leaf parsley, chopped

Garnish with pomegranate seeds, pickled apples, or minced cornichons (optional)

Preparation
Add the artichokes and olives and pulse a few times to break them up. Add the remaining ingredients and pulse for a chunky tapenade or run until smooth. Serve with toast points or good crackers.