Artichoke Tapenade

Recipe Ingredients

4		Artichokes
		Juice of 1/2 lemon - plus
1 teaspoon	5ml	Lemon juice - divided
1/4 cup	59ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped pitted green Sicilian olives
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Minced fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh thyme sprigs
		Toasted French bread slices

Recipe Instructions

Trim the tops and stems of the artichokes. Stand the artichokes upright in a steamer, and steam until a leaf easily pulls out from one of them, about 45 minutes.

Remove the artichokes; when cool enough to handle, remove the leaves and discard. Scoop out the chokes with a spoon. Peel and remove any tough skin from the stems and bases of the artichokes, placing the cleaned bottoms in a bowl of water with the juice of half of a lemon as you work.

Cut the bottoms into quarters. Pulse in a food processor until pureed but slightly chunky. Add the olive oil, pulsing to mix.

Spoon the mixture into a small bowl, and stir in the olives, garlic, 1 teaspoon lemon juice, minced thyme and salt and pepper to taste. Spoon into a serving bowl and garnish with thyme sprigs. Serve with toasted French bread slices.

Source:
"The Los Angeles Times, 02-26-2003"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.