Artichoke Tapenade Recipe
This condiment/spread/dip comes together quickly and easily – and tastes delicious. Tapenade can be altered to your taste – more olives, less olives, leave out the artichoke and add in some sun-dried tomatoes, add herbs or spices.
Serve at room temperature with bread (especially delicious on toasted bread), crackers or sliced vegetables. Leftovers can be used as a sandwich spread or thinned with a little olive oil and added to pasta.
Time: 10 minutes
- 1 14-ounce can Artichoke Hearts (approx 2 cups) – drained
- 1/2 Cup, pitted Green Olives, (I like Castelvetrano the best)
- 1/4 Cup Olive Oil
- 1 Tbs Capers – rinsed and drained
- 1 clove Garlic – minced (I can’t tell you how much I love a microplane for this)
- (Be sure to remove the stem (sometimes green) in the center of the clove – it can make the garlic taste bitter)
- 1 – 3 tsp Lemon Juice – freshly squeezed (amount depends on your taste)
- Sea Salt to taste (I prefer the milder flavor of sea salt, but Kosher salt works just as well)
- If you prefer black olives to green olives, you can certainly use those instead. The flavor will be a little different and the aesthetic will change, but it will still taste good!
- Some fresh herbs would be a nice addition, perhaps a few sprigs of rosemary, some thyme, parsley or basil.
Add artichoke hearts, green olives, olive oil, capers and garlic to the food processor.
Pulse or puree until smooth.
Taste and start with a teaspoon of lemon juice and a pinch or two of salt. Blend again, taste and adjust seasoning as necessary.