Artichoke-Lemon Tapenade

 

Earlier this week I dove into one of my new favorite cookbooks, Cold Canning, a treasure trove of recipes so inspiring I hope I have enough years to try them all! The first recipe that caught my eye was this vibrant Artichoke-Lemon Tapenade. It’s incredibly simple to whip up, bursting with bright, fresh flavors, and versatile enough to elevate any meal or occasion. Whether you’re hosting a gathering or looking for a quick flavor boost, this tapenade is a must-try.

Artichoke-Lemon Tapenade

 1½ c. pitted green olives

1 12-oz. jar of marinated artichoke hearts, drained

Finely grated zest and seeded juice of 1 large lemon

3 T. olive oil, preferably extra virgin

2 medium garlic cloves, peeled and halved lengthwise

Put all the ingredients in a food processor. Cover and pulse repeatedly, uncovering and rearranging ingredients with a rubber spatula as necessary, until the mixture has the consistency of a coarse, slushy relish.

Transfer to two clean ½ pint jars or other containers, leaving about ½ inch headspace in each. Cover or seal, then refrigerate or freeze. 

 For a layered and sophisticated heat, add 1 stemmed pickled Calabrian chili.

 The artichoke tapenade can be used as:

A spread on crackers or toasted bread.

A topping for pizzas or flatbreads.

A filling for omelets or sandwiches.

A dip for vegetables or pita chips.

A flavor enhancer in pasta or grain salads.

 This tapenade is a game-changer—its bright lemony notes, savory olives, and tender artichokes create a perfect harmony of flavors. The optional Calabrian chili adds a subtle, sophisticated heat that elevates it further. I’m already excited to experiment with more recipes from Cold Canning. Stay tuned for my next culinary adventure!

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