Roasted Pepper & Artichoke Tapenade • St. Francis Winery & Vineyards
Delicious culinary pairings perfect for serving alongside St. Francis wines.
Ingredients
- Pair with Zinfandel
- Sweat shallots in small saute pan over low heat with 1 Tablespoon of olive oil and cool completely
- Drain artichokes and peppers completely in a strainer
- Combine all ingredients except the parsley and oregano in a food processor and blend until smooth
- Remove from processor, fold in parsley and tarragon, and season to taste with salt and pepper
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