Roasted Red Pepper and Artichoke Spread

My mom, in a not so subtle hint sort of way, sent me a link to a Roasted Red Pepper Tapenade.  Assuming she wanted me to make it, I attempted it but of course didn't follow any of the directions and just took off and made it my own.  I'm a rule breaker, a rebel if you will. 
This is a tangy, wicked garlicky, flavourful spread that would compliment a number of different foods.  We served this with slices of fresh baguette and different cheeses.  This would be awesome with goat cheese, stuffed into some chicken, tossed into pasta, tucked into a grilled cheese with aged Cheddar or served as a condiment for a burger.  Many options with this.....we all like options don't we.

Roasted Red Pepper and Artichoke Spread

170 gram jar marinated Artichoke Hearts, drained
1/2 jar  (370ml) Roasted Red Peppers, or roast your own
2 tbsp Capers, drained
1/4 cup Parmesan Cheese
2 cloves garlic, chopped
juice and rind from 1/2 lemon (more lemon juice if you like it really tangy)
3 tbsp Olive Oil
1/4 cup Parsley, chopped

Toss all of the ingredients into a food processor.  Blitz until there are no longer any large chunks.  Refrigerate for at least 2 hours to allow flavours to blend.  Check for seasoning.