Saturday, 20 April 2013

Lemon Artichoke Tapenade

This is a great alternative to an olive tapenade. It makes a great spread or dip. I love it on sandwiches or simply on toasted slices of French bread. It is made with artichokes, lemon, garlic, parsley, Parmesan and good olive oil. I used a Mandranova Nocellara oil from Sicily which has a very green taste and some say it tastes of artichokes so I thought it would be a perfect compliment here. This recipe is quickly made in a food processor and you can even use canned artichokes.

You will need:

  • 1 can 14 oz. whole artichokes in water - drained
  • 3-4 tbsp freshly grated Parmesano Reggiano 
  • 1 tbsp chopped fresh Italian parsley
  • 4-5 leaves fresh basil
  • 1 large clove garlic - roughly chopped
  • 1 tsp capers
  • 1/2 lemon zested and juiced - organic if possible because you are eating the zest.
  • good olive oil - I used Mandranova Nocellara which is a fresh, green and bold oil.
  • salt/pepper to taste

Step 1: gather all your ingredients. 

Step 2: in a food processor add artichokes and pulse 5 times. Scrape down sides and pulse once more. Remove to a small bowl. I prefer my tapenade to be course in this case however,  if you want it smoother than continue to process until it is the texture you like.

Step 3: add parsley, basil, garlic, capers and lemon zest and juice. Process until minced fine. 

Step 4: add basil mixture to the artichokes. Grate cheese and add to bowl. Stir in olive oil. Mix ingredients. Add salt and pepper and taste. If you feel you need more seasoning or lemon adjust.


Serve on toasted bread or use as a spread on a great sandwich. I even had enough to place in a small jar and keep for a few days.

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