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
Artichoke Tapenade with Chili Oil
- 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
- Place all ingredients in food processor and pulse to coarsely grind. Drizzle with additional chili oil.
I love this kind of cooking. Looks absolutely delicious!