Artichoke-Olive Tapenade Recipe
Canned artichokes are your BFF when it comes to making this easy tapenade. No trimming or peeling, just drain, chop, and give them a quick pulse in a food processor with olives and a handful of other seasonings. Use the recipe as a blueprint, and make it your own—anchovies, capers, and fresh lemon juice or vinegar would all be delicious additions. Toss the tapenade on just-cooked pasta, mix it with canned tuna for a killer sandwich, or spoon some onto fresh romaine leaves and crumble feta cheese on top. It also makes a great sauce for grilled fish, chicken, or pork.
Makes 2 cups
1 cup cooked quartered artichoke hearts, packed in water and drained
1 organic shallot
1 cup pitted Kalamata olives
3 tablespoons extra virgin olive oil
1½ teaspoons tomato paste
½ teaspoon harissa powder
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
1 Make the tapenade
- Coarsely chop the artichoke hearts.
- Peel and coarsely chop enough shallot to measure 1 tablespoon.
In a food processor, combine the artichoke hearts, shallot, olives, olive oil, tomato paste, harissa powder, black pepper, and salt and process to a coarse paste.
Transfer the artichoke-olive tapenade to a serving bowl and serve with crackers (try our gluten-free seed crackers), fresh vegetables, crostini, pita wedges, endive boats, or other desired dippers on the side.
Nutrition per serving: Calories: 80, Protein: 1g (2% DV), Fiber: 0g (0% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 420mg (18% DV), Carbohydrates: 3g (1% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.