Recipe / Appetizers

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.

artichoke-tapenade-via-real-food-by-dad

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. 

artichoke-tapenade-real-food-by-dad

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

Ingredients

  • 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

Instructions

  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.
© Matt Robinson

 

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