Artichoke Parmesan Tapenade
Live your Under the Tuscan Sun-dreams – without the airfare and divorce! Just pop in the movie instead, and settle in with some bread and a jar of this deliciously Tuscan tapenade. In this sun-kissed, addictive spread, parmesan cheese enhances the flavor of the artichoke without smothering it. The result? Tapenade so fresh and unique, it could practically come straight from a handsome Italian's antipasti spread. It's amore.
tip of the tongue
Serve on bruscetta rounds. Stir into a saffron risotto. Toss with pasta. Spread on a pizza with chicken and black olives. Fold into a cheese omelet. Eat straight out of the jar!
Artichokes, water, roasted red onions, extra virgin olive oil, lemon juice, garlic, aged parmesan cheese (pasteurized cow's milk, cheese culture, salt, enzymes), parsley, roasted dried tomatoes, salt, thyme, black pepper, onion powder, citric acid. 7 oz jar. Refrigerate after opening.