Artichoke Tapenade…that Ain’t no Choke!

In my last post I wrote about cookbooks and mentioned David Lebovitz, well this recipe is from his cookbook My Paris Kitchen. As I was reading it (yes, reading a cookbook) I saw this recipe for an Artichoke Tapenade with Rosemary Oil, there are few things that I enjoy more than a good artichoke dish. I don’t like rosemary oil though, so I used regular olive oil. This is my new favorite, easy to make and delicious!

Ingredients

14 oz can artichoke hearts, drained and quartered

1/2 cup pitted green olives

1/3 cup olive oil + more for drizzle

1 Tbs capers, rinsed and squeezed dry

1 Tbs freshly squeezed lemon juice

2 cloves garlic, peeled and chopped

1/8 tsp cayenne pepper

Sea salt or kosher salt

Directions

In the bowl of a food processor, puree the artichoke hearts, olives, olive oil, capers, lemon juice, garlic and cayenne pepper until smooth. Taste, and season with a bit of salt if necessary. (I did not add any salt, the olives and capers did the trick.)

Serve drizzled with olive oil or rosemary oil if you prefer, along with toasted baguette, crackers, toasted pita or flat breads for dipping.

Serves 6 to 8. Will keep for up to 4 days in the refrigerator.

Tags: Appetizer, Artichoke hearts, Artichokes, Capers, Cooking, David Lebovitz, Food, Home Cooking, Homemade, Hors d'oeuvre, Olive Oil, Olives, Recipes, Tapenade, Vegan, Vegan Cooking