artichoke, green olive and caper tapenade
We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy.
recipe for artichoke, green olive and caper tapenade
One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters
1/3 cup pitted green olives, I like Castelvetrano green olives
1/3 cup extra virgin olive oil
2 tablespoons capers, plus extra for sprinkling on top
1-2 tablespoons lemon juice
2 cloves garlic, minced
Aleppo pepper to taste, I use a scant 1/4 teaspoon
Sea salt to taste
Place the artichokes, olives, olive oil, capers, lemon juice, garlic, pepper and sea salt into the bowl of a food processor and blend, scraping down until smooth.
Serve the tapenade packed in a terrine with capers sprinkled on top.
Serve with crackers or toasted sliced baguette.