Serious Eats: Recipes
Artichoke and Green Olive Pantry Tapenade
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.