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
Other Artichoke Recipes to Try:
Artichoke Tapenade with Chili Oil
Ingredients
- 1 can artichoke hearts drained
- 2 roasted red bell peppers
- 1-2 garlic cloves
- 2 tbsp capers
- 1 lemon juiced
- Small bunch Parsley
- 2 tbsp Chili Oil
Instructions
- Place all ingredients in food processor and pulse to coarsely grind. Drizzle with additional chili oil.
Notes
Nutrition
This post was updated with added notes and nutritional info in April, 2020.
I love this kind of cooking. Looks absolutely delicious!