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    Home » Recipes » Mediterranean Recipes

    Artichoke Tapenade with Chili Oil

    Published: Apr 3, 2020 · Modified: Oct 29, 2022 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    The ultimate pantry recipe, artichoke tapenade is flavored with briny capers, sweet roasted bell peppers and spicy garlic.

    A bit different then the standard olive tapenade, artichoke tapenade is making a comeback! (Well was it ever here?) Either way, it's here and its salty, briny and savory and everything you ever wanted in a perfect appetizer bite.

    Tapenade is the Perfect Pantry Recipe

    One of my favorite appetizer bites and perfect to make on a whim.

    Thanks to a leftover jar of artichoke hearts, capers and roasted red peppers, a gorgeous tapenade was created in the midst of craving something salty and flavorful.

    Ingredients in Artichoke Tapenade

    Artichoke Hearts: Canned, Jarred or frozen. If using frozen, defrost before chopping.

    Roasted Red Peppers: Piquillo peppers would be really nice in here as well.

    Capers: For a fantastic salty brininess.

    Chili Oil: Optional if you like heat like I do. If you don't have chili oil, use regular olive oil and a pinch of cayenne or red pepper flakes.

    Lemon and Parsley: Offers a final bit of freshness to everything.

    How to Make Tapenade

    Couldn't be easier, really. Just add everything to a food processor and chop until fine. Just make sure to not pulse for too long which can turn it into a paste.

    You could also hand chop everything for a more rustic and chunkier artichoke tapenade.


    Other Ways to Use This Artichoke Spread

    • Of course, as a topping on pita bread or toasted crostini.
    • Alongside grilled fish or chicken
    • Added to cooked pasta.
    • Baked with Feta on Puff Pastry

    More finger food

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    • Cheese and tomato flatbread with balsamic glaze.
      Herbed Flatbread with Goat Cheese and Cherry Tomatoes
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    Artichoke Tapenade with Chili Oil

    Artichoke Tapenade with Chili Oil

    Samantha Ferraro

    LittleFerraroKitchen.com

    The ultimate pantry recipe, artichoke tapenade is flavored with briny capers, sweet roasted bell peppers and spicy garlic.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer
    Cuisine American, Italian
    Servings 4 servings
    Calories 87 kcal

    Ingredients
     
     

    • 1 can artichoke hearts drained
    • 2 roasted red bell peppers
    • 1-2 garlic cloves
    • 2 tablespoon capers
    • 1 lemon juiced
    • Small bunch Parsley
    • 2 tablespoon Chili Oil

    Instructions
     

    • Place all ingredients in food processor and pulse to coarsely grind. Drizzle with additional chili oil.

    Notes

    If you don't have or like chili oil, use olive oil instead and add red chili flakes for additional heat.
     

    Nutrition

    Calories: 87kcalCarbohydrates: 4gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 406mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 204IUVitamin C: 25mgCalcium: 15mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. diabeticFoodie says

      August 27, 2012 at 6:33 am

      5 stars
      I love this kind of cooking. Looks absolutely delicious!

      Reply

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    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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