Steps:
- 1. In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, and until almost smooth, but still chunky. 2. Taste, and add salt, chile powder, and additional lemon juice, if desired. Serve with toasted slices of baguette or crackers. Storage: The tapenade will keep for up to one week in the refrigerator.
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