Artichoke Tapenade

Véronique Bawol

5 from 1 vote

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Course Appetizer

Ingredients

1 cup small artichokes heart
3 or 4 anchovies marinated in olive oil
1 garlic clove
1 tsp capers
1 tsp lemon juice
3 tbsp olive oil
black pepper and salt

Instructions

In a mixing bowl, add the garlic clove, the anchovies, the capers, the
black pepper, the salt and the lemon juice.
Mix with your hand blender
until the texture is smooth adding the olive oil progressively.

Notes

Tapenade is such a classic in Provence, served with a glass of rosé! You
can keep it up to 4 days in your refrigerator. Make it ahead. It’s a super
quick and easy and freeze beautifully.
You can add a few leaves of fresh basil in this recipe it’s a good match
with artichokes.