In a blender or food processor, combine 1 jar (5 oz.) marinated artichokes with marinade, 1/4 cup sliced black ripe olives, 1/4 cup drained oil-packed dried tomatoes, 1/2 cup chopped parsley, and 1 teaspoon grated lemon peel. Whirl until smooth, scraping container sides as needed.
If making sauce up to 1 day ahead, cover and chill.
Nutritional analysis per tablespoon.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.