Artichoke Tapenade is an easy, quick 5-minute appetizer! It’s a creamy, buttery, light spread that’s made with simple ingredients including artichoke hearts, a couple of olives for some brininess. It’s a perfectly light, healthy vegetarian appetizer!
We’re foraying into a new tapenade realm, one that is not purely olive-based (such as this black olive tapenade or green olive tapenade as we started off). Even though it’s not purely olive-based, this Artichoke Tapenade is every bit as deserving of having a home on your appetizer table.
Artichokes. Artichoke hearts. Artichoke of my eye (get it, eh? apple of my… never mind). Who doesn’t love artichokes and now they’re spreadable and bright, and light, and on a crostini, and life is great.
During my mom and I’s first dinner in Paris, we were told: “French men fight over the artichoke heart”. More on that story later. But it’s true. Artichoke hearts are absolutely worth fighting over. However, we’re turning them into a delicious dip so there’s no need to fight, just dip and enjoy!
The good news is, you don’t have to. Not yet anyway, not until there’s that one bite left, in which case, then let the fighting commence. Unless you’re in Minnesota, in which case it will be a match of niceties until someone finally takes it. Can you relate? 🙂
What is Artichoke Tapenade?
Ok, so tapenade is typically olives and capers and olive oil. I’m loosely using the word here because obviously, artichokes are our superstars here.
Artichokes, a few olives, and a whole lotta love. The beauty of it is, you can adjust the briny flavors of those to match your preferences.
And the even more beautiful part is that artichoke tapenade is just as easy as the others!
How do you make it? Just use your food processor to pulse the ingredients together and literally in a matter of minutes your artichoke tapenade is ready to be devoured. Done and done!
How do you use artichoke tapenade? You can add this dip to all sorts of Mediterranean flavored recipes! It is super delicious spread in a pita, or as a dip for Mediterranean Nachos. Add it to a cheeseboard, or puff pastry and asparagus tarts. Endless possibilities, my friends, that’s what we’re here for.
Up next in the realm of endless possibilities from the dips of France: Jammy Tomato Red Pepper Spread.
- 1, 15- oz. can artichoke hearts drained
- 3-6 green olives pitted
- 1 garlic clove
- 1/2 TBSP lemon juice
- Salt to taste
- 1/2 TBSP olive oil
- Add all ingredients with the exception of the olive oil, to a food processor and pulse until combined; I recommend starting with 3 olives and adding additional as needed to adjust for the tart/briny flavor. Slowly pulse in olive oil, adding additional olive oil as needed to reach desired consistency. Taste test for desired salt level and adjust as needed.
- Serve with baguette, crostini, crackers, or veggies.