Artichoke Tapenade - Tapenade di Carciofi
These Spring days have me dreaming of BBQs, slip and slides, water balloon fights, picnics, and fresh and delicious recipes just like this one! This artichoke tapenade is perfect for a picnic, weekend brunch….or to share at a party! It’s light but it has big flavors. I like to serve it with crostini/bruschetta toasts or crackers, but it would also make a fun spread for a sandwich or a condiment to go along side a meat dish like pork chops or roasted chicken. Whichever way you try it, you’re are going to love it!!
The recipe
THE INGREDIENTS
8 oz Artichoke hearts - canned or frozen (I used a 14oz can that yielded 8.5 oz oz when drained)
3/4 cup homemade or jarred roasted bell peppers (no green bell peppers - they are too bitter)
3/4 cup green, pimento stuffed olives
2 Tablespoons capers
Juice from 1/2 a lemon - approx 1 1/2 tablespoons
1 Garlic clove
4 or 5 Fresh basil leaves
A few fresh parsley sprigs (save a little bit for garnish if desired)
2 + Tablespoons olive oil
Salt & pepper to taste (if desired)
THE PREPARATION
Add the garlic to the food processor and mince it.
Add in the artichoke hearts and process until chopped up well.
Add in the remaining ingredients ( I chopped up the peppers and herbs before adding them) except salt and pepper and process until you find your desired consistency.
Taste and add additional olive oil or salt and pepper if desired. You could even add additional lemon juice too. This recipe is laid back in that way :)
Serve with crackers or crostini toasts*
*For my crostini, I like to use a baguette cut into 1/2 inch slices. I drizzle one side with olive oil and a good sprinkling of salt. Then I broil them until lightly golden. Perfect every time!
Buon Appetito! And remember, these crostini would definitely go good with wine ;)
