Advertisement

Artichoke tapenade

Time 1 hour
Yields Serves 6
Artichoke tapenade
1

Trim the tops and stems of the artichokes. Stand the artichokes upright in a steamer, and steam until a leaf easily pulls out from one of them, about 45 minutes. Remove the artichokes; when cool enough to handle, remove the leaves and discard. Scoop out the chokes with a spoon. Peel and remove any tough skin from the stems and bases of the artichokes, placing the cleaned bottoms in a bowl of water with the juice of half of a lemon as you work.

2

Cut the bottoms into quarters. Pulse in a food processor until pureed but slightly chunky. Add the olive oil, pulsing to mix.

3

Spoon the mixture into a small bowl, and stir in the olives, garlic, 1 teaspoon lemon juice, minced thyme and salt and pepper to taste. Spoon into a serving bowl and garnish with thyme sprigs. Serve with toasted French bread slices.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.