Artichoke And Green Olive Tapenade With Asiago

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Closet Cooking


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1 (14 ounce) can artichoke hearts, coarsely chopped

1/2 cup green olives, coarsely chopped

1/4 cup asiago, grated

2 cloves garlic, coarsely chopped

2 teaspoons capers, coarsely chopped

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

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