I’m staying on the light side this year for New Year’s. Not for any other reason than last year’s meal was so heavy that by the time 10:30 rolled around, all I wanted to do was roll right into bed.
To start things off I’m whipping up this artichoke tapenade for some dip, but more importantly, I’m making a double batch. This is one of those power recipes that serves well as dip, tossed with pasta, baked on top of fish— you see where I’m going this—it has a lot of versatility.
I’m socking it away for the following days, when cooking becomes a lazy exercise of what-can-I-do the-least-of a while feeding the ever-hungry boys. Don’t be surprised if you see this repurposed in another meal in a few days.
Until then, let’s enjoy it in it’s most basic form – tapenade with crackers.
- 1 can 14 oz. whole artichokes in water, drained
- 3-4 tbsp freshly grated Parmesan
- 2 tablespoon flat leaf parsley chiffonade
- 2 tablespoons leaves fresh basil, chiffonade
- 2 tablespoon tarragon sprigs. chiffonade
- 2 small clove garlic
- 2 teaspoons capers
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- ⅓ cup high quality extra-virgin olive oil
- ½ teaspoon kosher salt
- fresh pepper to taste
- handful of pine nuts
- Place artichoke in a food processor and pulse to a coarse chop. Transfer to a plate artichoke to a bowl and set aside. Add the parmesan, parsley, basil, tarragon, garlic, capers, lemon juice and lemon zest into food processor and pulse to a fine mince. Transfer mixture to bowl with processed artichokes. Stir in remaining ingredients. Serve immediately or store in air tight container for up to 4 days.