Artichoke Tapenade

4.80 from 5 votes

Bold, intensely-flavored Artichoke Tapenade is a twist on traditional Provencal tapenade and the perfect addition to your charcuterie or cheese board!

Prep Time20

Cook Time10

Total Time30

Course: Appetizers and Snacks

Cuisine: French

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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

Instructions

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.

Notes

TIP:

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.

MAKE AHEAD:

Store in the refrigerator for up to 4 days.

Nutrition