Artichoke Tapenade
1,829 views · Published 27 December 2018 · 0:49 · Indexed 1 October 2026
Channel: Food52 · 2018 · Howto & Style
This artichoke tapenade recipe is a bright, punchy vegetarian appetizer that's perfect for parties. The recipe is excerpted with permission from 'Vegetarian Party Food' by Jessica Oldfield, published by Hardie Grant Books. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 Serves: 4 INGREDIENTS 150 grams (5 oz) Marinated Artichoke Hearts (see below) 65 grams (2 ¼ oz) Romesco Sauce (see below) 2 tablespoons pistachio nuts, roughly chopped 1 pinch Salt For the marinated artichoke hearts: 1 bay leaf 1 lemon, juiced, plus the zest pared into thick strips 1 orange, peeled or cut into thick strips 330 grams (11 ½ oz) whole artichoke hearts 6 whole black peppercorns 1 teaspoon fennel seeds, lightly toasted 250 milliliters (8 ¾ fl oz/1 cup) extra-virgin olive oil For the Romesco sauce: 2 red bell peppers, blackened over an open flame, peeled and deseeded 100 grams (3 ½ oz) blanched almonds, toasted 1 garlic clove, peeled and crushed 1 small roma (plum) tomato, chopped 1 tablespoon raspberry wine vinegar 1/4 teaspoon salt 120 milliliters (4 fl oz/ ½ cup) extra-virgin olive oil FULL RECIPE HERE ►► https://f52.co/2SlXKTU CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
