Description
Embrace the vibrant tastes of the Mediterranean with this modern artichoke tapenade with mixed olives. Not only is it a flavorful delight, but it’s also brimming with fiber, healthy fats, and polyphenols. Whether spread on crackers, with fresh bread, or adorning a charcuterie board, this tapenade promises a savory sensation in every bite.
Ingredients
- 220 grams artichoke hearts (from a brine jar), weighed after draining and patted dry
- 1/2 cup mixed Kalamata and green olives, coarsely chopped
- 1 garlic clove
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon fresh lemon juice, or to taste
- Freshly ground pepper, to taste
Instructions
- In a food processor, combine the artichoke hearts, mixed olives, garlic, capers, olive oil, lemon juice, and ground pepper.
- Blend the mixture until it reaches your desired consistency: blend less for a chunkier tapenade or more for a smoother paste. An immersion blender can also be used.
- Taste and adjust seasoning, if needed.
- Serve immediately. If storing, transfer to an airtight glass jar and refrigerate for up to 5 days.
Notes
If you have to use just one type of olives, use Kalamata olives.