Artichoke Tapenade Recipe

Name: Artichoke Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams (5 oz) Marinated Artichoke Hearts (see below); 65 grams (2 1/4 oz) Romesco Sauce (see below); 2 tablespoons pistachio nuts, roughly chopped; 1 pinch Salt; FOR THE MARINATED ARTICHOKE HEARTS; 1 bay leaf; 1 lemon, juiced, plus the zest pared into thick strips; 1 orange, peeled or cut into thick strips; 330 grams (11 1/2 oz) whole artichoke hearts; 6 whole black peppercorns; 1 teaspoon fennel seeds, lightly toasted; 250 milliliters (8 3/4 fl oz/1 cup) extra-virgin olive oil; FOR THE ROMESCO SAUCE; 2 red bell peppers, blackened over an open flame, peeled and deseeded; 100 grams (3 1/2 oz) blanched almonds, toasted; 1 garlic clove, peeled and crushed; 1 small roma (plum) tomato, chopped; 1 tablespoon raspberry wine vinegar; 1/4 teaspoon salt; 120 milliliters (4 fl oz/ 1/2 cup) extra-virgin olive oil

Servings: persons

150 grams (5 oz) Marinated Artichoke Hearts (see below)
65 grams (2 1/4 oz) Romesco Sauce (see below)
2 tablespoons pistachio nuts, roughly chopped
1 pinch Salt
FOR THE MARINATED ARTICHOKE HEARTS
1 bay leaf
1 lemon, juiced, plus the zest pared into thick strips
1 orange, peeled or cut into thick strips
330 grams (11 1/2 oz) whole artichoke hearts
6 whole black peppercorns
1 teaspoon fennel seeds, lightly toasted
250 milliliters (8 3/4 fl oz/1 cup) extra-virgin olive oil
FOR THE ROMESCO SAUCE
2 red bell peppers, blackened over an open flame, peeled and deseeded
100 grams (3 1/2 oz) blanched almonds, toasted
1 garlic clove, peeled and crushed
1 small roma (plum) tomato, chopped
1 tablespoon raspberry wine vinegar
1/4 teaspoon salt
120 milliliters (4 fl oz/ 1/2 cup) extra-virgin olive oil

1
["Remove the artichokes from the marinade and set aside a few thick strips of the citrus zest. Use a food processor to pulse the artichokes and 2 tablespoons of oil from the artichoke jar to a chunky puree. Spoon the puree onto the crackers, along with a dollop of the romesco sauce. Thinly slice the zest. Top the puree with chopped nuts and sliced zest and season with salt.", "Marinated Artichoke Hearts:
2
Place the bay leaf and lemon and orange zest on the inside of a sterilized jar then layer in the artichoke hearts, peppercorns and fennel seeds. Cover with olive oil and squeeze over the lemon juice. Press the contents down to ensure the artichokes are submerged. Seal with the lid and refrigerate for up to 6 months.", "Romesco Sauce:
3
Blend all the ingredients except the olive oil in a food processor until finely chopped. Drizzle in the olive oil and pulse until combined."]

1084

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 150 grams (5 oz) Marinated Artichoke Hearts (see below), 65 grams (2 1/4 oz) Romesco Sauce (see below), 2 tablespoons pistachio nuts, roughly chopped, 1 pinch Salt, and more.

Yes, Artichoke Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Tapenade

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