Here’s another very tasty and easy-to-make recipe from David Lebovitz’s latest book: My Paris Kitchen. You have gotten to a bookstore and picked up a copy like I suggested here, haven’t you?
This tapenade is a bit different than other tapenades… it has artichokes as the main ingredient and instead of black olives, this recipe calls for green olives. Mostly all the recipes for this Provençal spread I’ve seen use capers and olive oil, making this a grand slam of Mediterranean ingredients.
Open a can of artichokes and drain them.
Get the green olives.
Spin them in the food processor.
Get the garlic,
and mince it.
Capers, rinsed and dried,
Measure the olive oil.
And the cayenne pepper.
Add the lemon juice.
Once all the ingredients are measured, processed and chopped, mix them together.
Serve them with crackers or bread or as I have here, Spanish olive oil tortas.
In his book, David Lebovitz drizzles Rosemary Oil over the tapenade. I didn’t make the oil, but the recipe is below if you want to make it.
Artichoke Tapenade With Rosemary Oil
Serves 6 to 8
One 14-ounce can artichoke hearts (2 cups), drained and quartered
1/2 cup pitted green olives
1/3 cup olive oil
1 tablespoon capers, rinsed, squeezed dry, and chopped
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, peeled and minced
1/8 teaspoon cayenne pepper
Rosemary oil (see below)
Toasted sliced baguette or crackers, to serve
In the bowl of a food processor, purée the artichokes, olives, olive oil, capers, lemon juice, garlic, and cayenne pepper until smooth. Taste, and season with a bit of salt if necessary.
Serve drizzled with a liberal amount of rosemary oil, along with toasted slices of baguette or crackers for dipping. The tapenade will keep for up to 4 days in the refrigerator.
Makes 1/2 cup
1/2 cup olive oil
Generous pinch of sea salt or kosher salt
1/2 cup flat-leaf parsley leaves
1/3 cup rosemary leaves
Bring a small pot of water to a boil; have a bowl of ice water ready.
Heat the oil and salt in another small saucepan until warm, but not boiling. Remove from the heat and set aside.
Add the herbs to the boiling water and cook for 10 seconds; drain, and add the herbs to the ice water.
Once the herbs are cool, lift them out with your hand and press them in a paper towel until very, very dry, and then add them to the oil. Let the herbs infuse for 15 minutes.
Blend the herbs and oil in a mini-chopper or food processor for 30 seconds, then strain the oil through a fine-mesh strainer if you don’t mind a few bits of greenery in the oil. If you want to be especially persnickety and get every bit of the herbs out, strain it through a few layers of cheesecloth. The rosemary oil can be kept for a few days at room temperature in a closed container, or for up to 1 month in the refrigerator; let it come to room temperature before using.