Artichoke Tapenade

We’re foraying into a new tapenade realm, one not purely olive-based (black or green as we started off), but 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… nevermind). Who doesn’t love artichokes and now they’re spreadable and bright, and light, and on a crostini, and life is great.

During me and my mom’s first dinner in Paris, we were told: “French men fight over the artichoke heart”. More on that story later (we’re gonna make whole artichokes soon, friends!), but it’s true. Artichoke hearts are absolutely worth fighting over.

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!

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!

You can add it to all sorts of Mediterranean flavored recipes, too! It would be super delicious spread in a pita, or as a dip for Mediterranean Nachos. Endless possibilities, my friends, that’s what we’re here for.

Up next in the realm of endless possibilities: Jammy Tomato Red Pepper Spread.

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