Wednesday, February 20, 2008

Artichoke and Olive Tapenade

The other night I cooked artichokes for dinner, and had a whole one left over. I love artichokes, but after having them with dinner two nights in a row (once at a friend's house and once at home), I was feeling a little ho-hum about a third night of plain steamed artichokes. Knowing that I had some crusty bread at home, as well as some lemons, parsley, and garlic, I got some green olives at the grocery store on my way home. The idea: tapenade. No recipe, just throw a bunch of things in the food processor (in this case, my little mini-prep) and adjust the seasonings to taste. It was delicious, especially spread over some toasted bread that had been rubbed with a cut garlic clove. Here are some rough quantities that kind of, sort of amount to a recipe. If you're serving more than one person, I might suggest that you double (or, depending on the number of people, triple) the recipe.

Artichoke and Olive Tapenade
Makes about 2/3 cup

1/2 cup chopped cooked artichoke heart* (make sure to remove the tough outer fibers of the artichoke stem)
1/3 cup chopped green olive
1/2 teaspoon lemon zest
1 tablespoon lemon juice (or more to taste)
extra-virgin olive oil
1/2 teaspoon chopped Italian parsley
salt and pepper to taste

Put the first four ingredients in a food processor and whiz away until the artichoke and olive are finely chopped, if not a paste. Add the oil gradually until the tapenade is the desired consistency (I think I used about 2 tablespoons of oil), and add salt and pepper to taste. Transfer to bowl to serve.

* I've used fresh artichokes here, as that's what I had on hand, and honestly that's what I prefer. You could also make this with canned ones if fresh 'chokes are either out of season or just plain unavailable where you live.


Brave Sir Robin said...

yum, that sounds really nice. I'm thinking this weekend with . . . . Vouvray?