Artichoke Tapenade Fried Sandwich Filling

2 lbs artichoke bottoms, braised with aromatics
1 qt pitted meski (or other green) olives
1/2 cup oregano leaves
5 cloves garlic
2 Tbsp capers
1 1/2 tsp salt
1/2 tsp white pepper
1/3 cup olive oil
1/4 cup red wine vinegar
1 lb mascarpone

- combine all but mascarpone in food processor and pulse to mince
- remove and fold mascarpone into tapenade mixture; chill before use