I'm not sure which is better about this unorthodox green tapenade: The fact that it's delicious, or the fact that it can be made using ingredients I always have on hand. Both make it a winner for light weeknight dishes or quick get togethers. The artichokes add body and a mild, mellow flavor to cut the briny brashness of the olives. Spread this on toast, serve with crudités, dollop onto grilled fish, or squash with melty mozzarella in a panini. This stuff is amazing.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Artichoke and Green Olive Pantry Tapenade
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||food processor|
|This recipe appears in:||French in a Flash: Artichoke and Green Olive Pantry Tapenade|
- 1 medium clove of garlic
- 3/4 ounce excellent Parmesan
- 1 14-ounce can of artichoke hearts in water or brine, drained
- 1 12-ounce jar pitted green olives, drained
- 1 teaspoon anchovy paste
- 1 teaspoon dried herbes de Provence
- Zest of half a lemon
- Juice of 1/4 lemon
- 1 teaspoon white wine vinegar
- 1/4 cup extra virgin olive oil
- Handful of flat leaf parsley
Blitz the garlic and Parmesan in the food processor until they’re smashed to smithereens. Then, add all the other ingredients, and pulse for a chunky tapenade, or run until smooth. Serve with lightly toasted excellent bread. Or, put in a panini with fresh sliced mozzarella, or spoon over grilled fish.