Servings: 6 serving
Equipment
Ingredients
- Fresh or jarred artichokes enough to yield artichoke hearts after trimming and cooking
- 2 lemons, zested
- 4 lemons, juiced
- 1 cup green olives, pitted and roughly chopped
- 2 tablespoons capers
- Fresh flat-leaf parsley, a handful chopped
- Saffron threads, a pinch
- Freshly cracked black pepper, to taste
- Sea salt, to taste
- 2 teaspoons chives, finely chopped
- A very small pinch of hing asafoetida
- tablespoons tablespoons extra virgin coconut oil or ghee
- Honey, maple syrup, or a sattvic sweetener, to taste
- 1 bay leaf for boiling water, if using fresh artichokes
- 1 slice of lemon for boiling water, if using fresh artichokes
Instructions
- Start with prepping your artichokes. If using fresh, remove the outer leaves until you reach the tender inner leaves. Cut off the top one-third of the artichoke to remove the tough ends of the leaves, and trim the stem. If using canned or jarred artichokes, ensure they are well-drained and rinsed.
- Prepare a pot of boiling water infused with a bay leaf and a slice of lemon. Submerge your prepped artichokes into the water and let them cook until the artichokes are tender, which usually takes about 20-30 minutes for fresh artichokes. Skip this step if using pre-cooked artichokes.
- In the meantime, place grated zest of 2 lemons and juice of 4 lemons into a large mixing bowl.
- Once the artichokes are cooked and cooled, remove the hearts and chop them into small dice, adding them to the bowl with lemon zest and juice.
- Add 1 cup of pitted and roughly chopped green olives, 2 tablespoons of capers, and a handful of chopped fresh flat-leaf parsley to the artichokes.
- Season with a pinch of saffron threads, freshly cracked black pepper, and sea salt to taste. Do not over-salt as the olives and capers will contribute to the overall saltiness of the tapenade.
- Gently stir in 2-3 tablespoons of extra virgin coconut oil or ghee, adding just enough to bind the ingredients together and create a spreadable consistency.
- For a hint of sweetness, drizzle in a small amount of honey, maple syrup, or your choice of accepted sweetener, adjusting according to your palate.
- To achieve a finer consistency, you can use a pestle and mortar or a food processor to lightly pulse the mixture. However, traditional tapenade is rustic and chunky, so pulse sparingly.
- Taste and adjust the seasoning, adding more lemon juice or herbs if needed.
- Allow tapenade to sit for at least 30 minutes before serving to let the flavors meld. This can be refrigerated in an airtight container for up to one week.
- Serve the Artichoke & Lemon Tapenade with slices of rustic sourdough, spelt, multigrain, rye, or buckwheat bread. Provide a small knife or spreader for guests to serve themselves.
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06/10/2024 10:45 am GMT
