Artichoke Tapenade Recipe

Packed with olives, roasted peppers, and artichokes, this easy spread is great on crostini, but also worth trying with fish or roast chicken.
December 11, 2017, 2:00pm
Artichoke Tapenade Recipe
Photo by Farideh Sadeghin

Makes: 2 ½ cups
Prep time: 10 minutes
Total time: 25 minutes

Ingredients

1 garlic clove
2 tablespoons nonpareil capers, drained
2 anchovy fillets in olive oil, drained and coarsely chopped
1 (9 ounce|255 gram) box frozen artichoke hearts, thawed
¾ cup coarsely chopped pimento-stuffed olives
½ cup coarsely chopped jarred roasted red bell pepper
1 tablespoon finely chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme
⅛ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
sea salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil, plus more for oiling baking sheet
1 long loaf crusty bread (baguette)

Directions

  1. Make the tapenade: Drop the garlic through the feed tube of a food processor to mince it. Add the capers and anchovy fillets and pulse a few times to chop them. Add the artichoke hearts, olives, red bell pepper, oil, parsley, lemon juice, thyme, and red pepper flakes and pulse until the mixture is finely chopped. (You can also finely chop each of the ingredients by hand and mix them together.) Transfer to a bowl and stir in the mayonnaise. Season to taste with salt and pepper, cover, refrigerate for at least 2 hours and up to 2 days to blend the flavors. Remove from the refrigerator 30 minutes before serving.
  2. To make the crostini: Position a rack in the center of an oven and heat the oven 350°F. Lightly oil a large rimmed baking sheet.
  3. Using a serrated knife help at a slight diagonal, cut the bread into ¼ inch-thick slices. (The exact number of slices will depend on the length of the bread, but you should get at least 24.) Spread the slices on the prepared baking sheet and drizzle with the remaining 2 tablespoons oil. Bake until the crostini are golden brown, 12 to 15 minutes. Remove from the oven and let the crostini cool. (The crostini can be prepared up to 8 hours ahead and stored at room temperature.)
  4. Transfer the tapenade to a serving bowl sprinkle with parsley, and serve the crostini.

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