Artichoke Tapenade

Ingredients

• 3 cooked Ocean Mist Farms Artichoke hearts, roughly chopped
• 1 cup pitted Castelvetrano olives – or other pitted green olives
• 2 tablespoons capers, rinsed and drained
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons flat leaf parsley
• 2 tablespoons capers, drained
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons lemon juice
• Zest of half a lemon
• 2 garlic cloves, minced
• Pinch kosher salt and pepper
• 2 tablespoons pine nuts