Ingredients:

• Pitted olives, chopped
• Artichoke chunks
• Sun-dried tomatoes, chopped
• Garlic cloves, minced
• Fresh parsley, chopped
• Lemon juice
• Extra virgin olive oil
• Baguette slices or crackers for serving

Instructions:

1. In a mixing bowl, combine the chopped pitted olives, artichoke chunks, and sun-dried tomatoes.
2. Add minced garlic and chopped fresh parsley to the mixture.
3. Squeeze lemon juice over the ingredients and drizzle extra virgin olive oil.
4. Stir well to combine all the flavors.
5. Allow the tapenade to marinate for at least 30 minutes for the flavors to meld together.
6. Serve the olive and artichoke tapenade on baguette slices or crackers as an appetizer or snack.