artichoke tapenade in bowl with baguette crostini

Artichoke Tapenade


A creamy, buttery, light spread made with artichoke hearts, a couple olives for some brininess, and simple ingredients. A perfect appetizer!



  • 1, 15-oz. can artichoke hearts, drained
  • 35 green olives, pitted
  • 1 garlic clove
  • 1/2 TBSP lemon juice
  • 1/2 TBSP olive oil 


  1. Add all ingredients with the exception of the olive oil, to a food processor and pulse until combined; I recommend starting with only 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.
  2. Serve with baguette, crostini, crackers, or veggies.

  • Category: Appetizer
  • Cuisine: French

Keywords: easy, simple, snack, france

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