A taste of Southern France! Bold, intensely-flavored Artichoke Tapenade is a twist on traditional Provencal tapenade and the perfect addition to your charcuterie or cheese board! Serve it with Ratatouille for a healthy Provencal-inspired feast!
“This was delicious and so easy to put together.… A great make-ahead appetizer!”
Why This Recipe is a Keeper!
Tapenade is a popular Provençal dish made from finely chopped or pureed olives, capers, anchovies and olive oil. This blend creates a savory and salty flavor that is both bold and complex.
The French love it as an hors d’oeuvre spread onto crusty baguettes, with fish, in salads and with poultry. Because of the salty edge, it’s perfect with any good, cold drink–alcoholic or otherwise.
This Artichoke Tapenade recipe is a twist on the classic that’s equally delicious! It’s perfect for the artichoke lover and uses ingredients you can keep in your pantry to whip up this French-inspired spread anytime!
Served over crostini, Artichoke Tapenade is perfect with drinks on the patio, for when unexpected guests drop in or for a simple appetizer to take to any get-together!
- Is easy to make! Quick work with your food processor!
- Uses pantry ingredients.
- Keeps for several days in your refrigerator.
- Is super versatile! Do as the French do or add it to pasta salads, toss in some canned tuna or add mayonnaise for a spread that will take your sandwich to another level. See below for more ideas!
Let’s make it!
How to Make Artichoke Tapenade:
Here’s everything you’ll need to make this Artichoke Tapenade recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Artichoke Hearts: I like to use frozen artichoke hearts because the texture is closer to fresh artichokes and they have a more “artichoke-y” flavor. They can, however, be a bit more fibrous, so if that bothers you, use canned hearts or try to remove as many of the strings as possible.
- Green Olives: Green olives are more “buttery,” while the black olives traditionally used are more briney. Use sliced pimento-stuffed green olives for ease. Store brand is fine!
- Roasted Red Pepper: Have a half-jar of roasted red bell pepper you don’t know what to do with? Use it in this Artichoke Tapenade recipe! You can also roast your own if you prefer, but purchased roasted red bell pepper in a jar is just fine.
- Capers: Capers are the green, unripened flower buds of the caper bush. You can find them in the pickled products section.
- Anchovy Paste: I use anchovy paste because it’s easier; the remainder in the tube stores well in the refrigerator and the paste is not as strong as anchovy fillets.
- Olive Oil: Use a good quality extra virgin olive oil, but it doesn’t need to be top-shelf.
- Baguette: You can use a small baguette or a larger one. A small baguette is the perfect size for two people. Use a larger baguette for four or more people.
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Combine artichoke hearts, green olives, roasted red pepper, capers, anchovy paste, olive oil, 1 tablespoon of lemon juice, garlic, parsley, thyme and crushed red pepper flakes in a food processor.
- Process until smooth.
- Add additional lemon juice to taste and additional olive oil for a smoother consistency.
- Season to taste with salt and black pepper.
- Set aside for the flavors to blend, then make the crostini.
- Slice a baguette on the bias into 1/2-inch slices. Brush with olive oil and sprinkle with a very light sprinkling of salt.
- Place on a parchment paper-lined rimmed baking sheet.
- Bake for 5 minutes.
- Flip the slices and bake for an additional 5 minutes.
- Let cool.
- Top with the Artichoke Tapenade.
- Artichoke Tapenade is an easy, versatile, flavor-packed condiment you’ll put on repeat!
- Although pre-chopping some ingredients is an extra step, it will help produce a smoother tapenade because the ingredients all go into your food processor similarly-sized.
Frequently Asked Questions:
Tapenade is a classic dish from the region of Provence in France prepared by pureeing olives, capers, anchovies and olive oil for a bold, complex and salty spread. While olives are the main component of tapenade, the term “tapenade” is derived from the Provençal word “tapeno,” which refers to the buds of caper plants.
Absolutely! This Artichoke Tapenade is best within 1 to 2 days, but it keeps well for 3 to 4 days in the refrigerator.
–Toss with cold pasta for a pasta salad or hot pasta for a delicious, quick dinner.
–Add canned tuna to up your tuna salad game.
–Add mayonnaise for an amazing sandwich spread.
–Spread over a pizza crust or flatbread, then sprinkle with Parmesan cheese.
–Make a compound butter with Artichoke Tapenade, then serve atop your favorite fish or chicken.
- Store in the refrigerator for up to 4 days.
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- Fish en Papillote
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- Vegetable Tian Recipe
More great artichoke appetizer recipes you’ll love!
- Lemon Parmesan Stuffed Artichoke Bottoms
- Deviled Crab-Stuffed Artichoke Bottoms
- Crab and Artichoke Beignets with Jalapeno Remoulade
- Goat Cheese Stuffed Artichoke Bottoms
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- 1 bag (14-ounce) frozen artichoke hearts - thawed, squeezed of excess moisture and patted dry, coarsely chopped
- 3/4 cup sliced pimento-stuffed green olives - drained
- 1/2 cup coarsely chopped roasted red bell pepper - half of a 12-ounce jar
- 2 tablespoons drained capers
- 1 tablespoon anchovy paste
- 2 tablespoons olive oil - or as needed to achieve smooth consistency plus more for brushing the bread
- 1-2 tablespoons fresh lemon juice
- 2 cloves garlic - chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon crushed red pepper flakes - or to tolerance
- Salt and freshly ground black pepper - to taste
- 1 small baguette - or other crusty bread
- Preheat oven to 400 degrees.
- Combine artichoke hearts, green olives, roasted red pepper, capers, anchovy paste, olive oil, 1 tablespoon lemon juice, garlic, parsley, thyme and crushed red pepper flakes in a food processor. Process until smooth.
- Add additional lemon juice to taste and additional olive oil for a smoother consistency. Season to taste with salt and black pepper.
- Slice the baguette on the bias into 1/2-inch slices. Brush with olive oil and sprinkle with a very light sprinkling of salt. Place on a parchment paper-lined rimmed baking sheet.
- Bake for 5 minutes. Flip the slices and bake for an additional 5 minutes.
- Let cool. Top with the tapenade.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.