Artichoke and Cheese Tapenade


  • 2 cups Napoleon Marinated Quartered Artichokes,
  • canned Artichoke Hearts, or canned Artichoke Bottoms, drained
  • 1 small clove garlic, coarsely chopped
  • ½ tsp grated lemon zest
  • 1 cup grated Parmesan cheese
  • 2 Tbsp Napoleon Fruttato or Extra-Virgin Olive Oil
  • 1 Tbsp Napoleon Capers, drained
  • ¼ tsp each coarse salt and freshly ground black pepper
  • Pinch cayenne pepper


Combine all the ingredients in a food processor and process until smooth. Serve with crisp crackers or crostini.

Variation 1: add 1 tablespoon Napoleon Pitted Kalamata Olives before pureeing.

Variation 2: add 2 Napoleon Rolled Stuffed Anchovies before pureeing.