Artichoke Tapenade

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.

Artichoke Tapenade

Artichoke Tapenade


  • 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
  • 1/3 cup high quality extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • fresh pepper to taste
  • handful of pine nuts


  1. 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.


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