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Artichoke Tapenade

Courses: Dips and Spreads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

4   Artichokes
  Juice of 1/2 lemon - plus
1 teaspoon 5mlLemon juice - divided
1/4 cup 59mlOlive oil
1/4 cup 36g / 1.3ozChopped pitted green Sicilian olives
1   Garlic clove - minced
1/2 teaspoon 2.5mlMinced 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.

Dietary Information:

Each serving: 104 calories; 142 mg. sodium; 0 mg. cholesterol; 10 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 1 gram protein; 2 grams fiber.

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


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