Best Artichoke Tapenade Recipes

OLIVE AND ARTICHOKE TAPENADE

Steps:

• Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

TWO-STEP ARTICHOKE TAPENADE

Steps:

• Combine all ingredients in food processor, turning off/on until finely chopped.
• Taste and adjust seasoning with salt& pepper.

ROASTED RED PEPPER AND ARTICHOKE TAPENADE

Steps:

• Add all ingredients to a food processor.
• Pulse until chopped to a finely chopped tapenade.
• Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
• Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.

AWESOME ARTICHOKE & RED PEPPER TAPENADE

Steps:

• 1. Add ingredients to a food processor and pulse until mixture is well blended, but still a little chunky. Transfer mixture to a bowl and season with salt & pepper.
• 2. Serve at room temperature on pita chips or toasted bread. Can be made ahead and refrigerated.

ARTICHOKE TAPENADE WITH PITA CHIPS

Steps:

• Heat oven to 375°F. Cut each pita bread around edge to make 2 rounds; cut each round into 8 wedges. Place on ungreased cookie sheet. Mix oil and cumin; brush mixture on pita wedges. Bake 7 to 8 minutes or until light brown.
• Spray cookie sheet with cooking spray. Peel eggplant. Cut eggplant into fourths; cut each fourth in half crosswise. Place eggplant pieces on cookie sheet. Bake 15 to 20 minutes or until tender.
• In food processor or blender, place eggplant and remaining tapenade ingredients. Cover; process or blend about 1 minute or until well blended. Serve with pita chips.

TAPENADE-ARTICHOKE HEARTS ON FRENCH BREAD

Steps:

• Preheat oven to 375 degrees.
• In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
• Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
• Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
• Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.

ARTICHOKE TAPENADE

Steps:

• 1. Combine all ingredients in food processor and pulse till You get consistency wanted. I like mine chuncky. Store in jar in refridgerator overnight. Serve with cracker, bread or veggies.

TAPENADE AND ARTICHOKE PIZZETTE

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch -thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
• Transfer rounds to a greased baking sheet. Spread each round with 1 teaspoon tapenade sauce. Top with parmesan and 1 piece artichoke on each pizzette.
• Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

ROASTED RED PEPPER & ARTICHOKE TAPENADE

Steps:

• Add all ingredients to a food processor.
• Pulse to a finely chopped tapenade.
• Transfer to a bowl, and serve with pita bread, pita chips, gluten-free crackers, whatever your desire.
• NOTE: You can also blend the ingredients in the processor until you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or with focaccia bread.

ARTICHOKE TAPENADE

Steps:

• 1. In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, and until almost smooth, but still chunky. 2. Taste, and add salt, chile powder, and additional lemon juice, if desired. Serve with toasted slices of baguette or crackers. Storage: The tapenade will keep for up to one week in the refrigerator.