Artichoke Tapenade Recipe

1. 1

   Trim the tops and stems of the artichokes.

2. 2

   Stand the artichokes upright in a steamer, and steam till a leaf easily pulls out from one of them, about 45 min.

3. 3

   Remove the artichokes; when cold sufficient to handle, remove the leaves and throw away.

4. 4

   Scoop out the chokes with a spoon.

5. 5

   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.

6. 6

   Cut the bottoms into quarters.

7. 7

   Pulse in a food processor till pureed but slightly chunky.

8. 8

   Add in the extra virgin olive oil, pulsing to mix.

9. 9

   Spoon the mix into a small bowl, and stir in the olives, garlic, 1 tsp.

10. 10

    lemon juice, chopped thyme and salt and pepper to taste.

11. 11

    Spoon into a serving bowl and garnish with thyme sprigs.

12. 12

    Serve with toasted French bread slices.

13. 13

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.