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