Artichoke tapenade is a bright, briny spread made from tender artichoke hearts, capers, garlic, lemon, and olive oil. Unlike traditional olive-based tapenade from Provence, this version is milder and creamier, which makes it a versatile condiment for crostini, sandwiches, or roasted vegetables. It comes together in about 10 minutes with a food processor, and the flavor actually improves after a short rest in the fridge.
Ingredients
- 1 can (14 oz / 400 g) artichoke hearts, drained (about 1 cup / 170 g drained)
- 1/4 cup (30 g) pitted Kalamata olives (or green olives)
- 2 tablespoons (18 g) capers, drained
- 1 small garlic clove, roughly chopped
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
- 2 tablespoons (8 g) fresh parsley leaves (optional)
- 1/4 teaspoon black pepper
- Pinch of salt (optional, to taste)
Instructions
- Drain the artichoke hearts well, pressing gently to remove excess liquid. Pat dry with a paper towel if needed – too much moisture makes the tapenade watery.
- Add the artichokes, olives, capers, garlic, lemon juice, lemon zest, parsley (if using), and black pepper to a food processor.
- Pulse 8–10 times until the mixture is coarsely chopped. Scrape down the sides with a spatula.
- With the processor running, slowly drizzle in the olive oil through the feed tube. Process until the mixture is mostly smooth but still has some texture – you don’t want a puree.
- Taste and add salt only if needed (capers and olives are already salty). Pulse once more to combine.
- Transfer to a bowl, drizzle with a little olive oil, and let sit for 10 minutes before serving to let the flavors meld. Serve at room temperature.
Tips
- Don’t overprocess: The best tapenade has a slightly chunky, rustic texture. Stop when it looks like a coarse paste; overprocessing turns it into a thin puree.
- Drain well: Excess liquid from canned artichokes or capers will make the tapenade runny. Pat the artichokes dry and shake the capers well.
- Adjust the acid: Lemon juice brightens the flavor, but start with 1 tablespoon and add more to taste – some lemons are more tart than others.
- Make it ahead: The flavor deepens after a few hours in the fridge. Make it a day ahead and bring to room temperature before serving.
Serving Suggestions
Spread it on toasted baguette slices or crackers for an easy appetizer. It also works well as a sandwich spread (try it with turkey or roasted vegetables), a topping for grilled chicken or fish, or stirred into pasta for a quick sauce. For a low-carb option, serve with cucumber rounds or endive leaves.
Variations
- Herbed: Add 1 tablespoon fresh basil or dill along with the parsley.
- Spicy: Add 1/4 teaspoon red pepper flakes or a small pinch of cayenne.
- Creamy: Stir in 2 tablespoons (30 g) cream cheese or Greek yogurt after processing for a smoother, richer spread.
- Nutty: Add 2 tablespoons (18 g) toasted pine nuts or walnuts with the artichokes.
- Olive-forward: Increase olives to 1/2 cup (60 g) for a more traditional tapenade flavor.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify when cold – just let it sit at room temperature for 15 minutes and stir before serving. You can also freeze it for up to 3 months in a freezer-safe container; thaw overnight in the fridge and stir well. This dish is served cold or at room temperature, so no reheating is needed – if you prefer it warm, microwave in 10-second bursts, but be aware that the texture will soften.
Frequently Asked Questions
Can I use fresh artichokes instead of canned? Yes, but you’ll need to cook them first. Steam or boil 4–5 fresh artichoke hearts until tender (about 20–30 minutes), then cool and proceed with the recipe. The flavor will be fresher but the prep time increases significantly.
What if I don’t have a food processor? You can chop everything by hand – just mince the artichokes, olives, capers, and garlic finely, then stir in the lemon juice, zest, and olive oil. The texture will be chunkier, but it’s still delicious.
Is this tapenade vegan? Yes, as written it’s vegan. Just be sure to check that your capers and olives don’t contain anchovies (some traditional tapenades do, but this recipe doesn’t).
Can I use marinated artichokes instead of plain canned ones? Yes, but reduce the olive oil to 2 tablespoons (30 ml) and skip the salt, since marinated artichokes are already seasoned with herbs and oil.
How do I make it less salty? Rinse the capers and olives under cold water before using, and omit the added salt entirely. You can also use unsalted artichoke hearts if available.
Can I serve it hot? It’s traditionally served cold or at room temperature, but you can warm it gently in a saucepan over low heat for 2–3 minutes if you prefer. Stir constantly to prevent the olive oil from separating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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