Artichoke Tapenade

Guest blogger Jessica from Beauty Marks again.

This is my Christmas gift to Leslie, because in case she hasn’t mentioned it lately, she loves artichokes. This recipe is about the easiest thing in the world to make in the food processor, and a total crowd-pleaser. I based this on a recipe from David Lebovitz, who got it from Smitten Kitchen, who got it from Mario Batali. So its provenance is solid, to say the least.

I used the pitted Castelvetrano green olives currently available in a big jar at Costco.


Artichoke Tapenade

3 garlic cloves, peeled and minced
1 cup pitted green olives
1 Tbs capers
14-oz can artichokes, quartered
1 Tbs fresh lemon juice
6 Tbs extra-virgin olive oil (or a couple of big glugs)
1/8 tsp smoked paprika or chili powder
salt, to taste

Pulse garlic, olives, capers, artichokes, lemon juice, and olive oil in the food processor until almost smooth; you can leave in some bigger chunks if you like it that way.

Taste it and add salt, paprika or chili powder, and lemon juice if you think it needs it.
Serve with crackers or toasted baguette (or a spoon if nobody’s watching).


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