One 13 3/4-ounce can artichoke hearts, well drained (gently squeeze each heart to extract as much liquid as possible)
1/4 cup walnuts, lightly toasted
10 large brine-cured green olives, pitted
15 large calamata olives, pitted
1 teaspoon fresh lemon juice
1/2 of teaspoon grated lemon peel
5-6 whole fresh basil leaves (medium in size, less if really large)
3-4 whole fresh basil leaves rolled up and slices crosswise into ribbons (chiffonade)
2 cloves of garlic peeled and rough chopped (large dice)
2 tablespoon high quality extra-virgin olive oil for the tapenade, plus more for drizzling
Over medium heat, warm the olive oil, but do not overheat. Add the garlic cloves and allow the garlic to “sweat” and soften and infuse the oil with flavor for 2-3 minutes, without browning. Remove from heat and set aside.
Place the first 5 ingredients on the list in the food processor, pulsing to chop. Add whole basil leaves and the garlic and oil you warmed it in and continue to pulse, chopping until textured coarse paste forms. Do not over process. You do not want a monochromatic puree. You want a somewhat fine, but still textured spread in which you can discern the separate ingredients (as pictured). Season with salt and pepper, to taste, but keep in mind the olives will be salty to begin with.
Transfer to the center of a large flat bowl or plate. Garnish with sliced basil. Drizzle with additional oil to create a pool of oil around the “mound” of tapenade. (Can be made 1 day ahead. Cover; chill. (Bring to room temperature before serving.) Serve with cut up pita bread, crackers or crostini (see note below).
Pictured crositini: Preheat oven to 400 degrees F. Thinly slice a baguette or other crusty, rustic bread. Spread a small amount of prepared pesto or extra virgin olive oil on one side of each slice, place the bread on a baking sheet. Sprinkle a bit of grated parmesan on each slice. Bake until lightly toasted. Serve immediately with tapenade.