Artichoke Tapenade



I have been enjoying my weekly pantry shopping as an adventure, looking forward to uncovering something magical. While I'm the one who stocked it, I always have a good time rummaging through the shelves, wondering if my eyes spot something "new." This week I eyed a jar of marinated artichokes decided I would make a tapenade. I whirled the artichokes, olives-also from my pantry, some pistachios a little lemon zest and oil and created the yummiest spread. When I shared it with my family, they loved it, and the tapenade quickly disappeared. While it's delicious slather on grilled Italian bread or crackers, it would be equally as delicious tossed with hot pasta. Or maybe try it both ways and let me know what you think. I think you will love it too!


Ingredients for Artichoke Tapenade:


1-12 ounce jar marinated artichokes, drained

1 cup green olives, drained

2 cloves of garlic

zest of 1 lemon

2 tablespoons of extra virgin olive oil

2/3 cup pistachios

1/8 teaspoon aleppo pepper or a pinch of cayenne


Time-Saving Tip: Prepare the tapenade up to a day in advance.


Let's see what we need.

We're ready to cook.



Add all of the ingredients except for the oil to the food processor. Pulse until coarsely chopped; scrape the sides. While the processor is running add the oil and continue mixing until well mixed.


It's ready! Artichoke Tapenade is delicious. It's light and perfect for springtime and easy entertaining.

Enjoy!


Artichoke Tapenade:


  • 1-12 ounce jar marinated artichokes, drained

  • 1 cup green olives, drained

  • 2 cloves of garlic

  • zest of 1 lemon

  • 2 tablespoons of extra virgin olive oil

  • 2/3 cup pistachios

  • 1/8 teaspoon aleppo pepper or a pinch of cayenne

  • Add all of the ingredients except for the oil to the food processor. Pulse until coarsely chopped; scrape the sides. While the processor is running add the oil and continue mixing until well mixed. Time-Saving Tip: Prepare the tapenade up to a day in advance.

2018 Cranberry Walk