artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade

serves 6

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

serves 6

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.

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