Artichoke Tapenade Food

TWO-STEP ARTICHOKE TAPENADE

Two-Step Artichoke Tapenade image

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

Provided by skat5762

Categories Spreads

Time 10m

Yield 1 jar

Number Of Ingredients 8

Ingredients

1 (7 ounce) jar roasted red peppers, coarsely chopped
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1/2 cup minced fresh parsley
1/2 cup freshly grated parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice

Steps:

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

TAPENADE

Tapenade image

Provided by Alton Brown

Categories appetizer

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Steps:

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

TAPENADE AND ARTICHOKE PIZZETTE

Tapenade and Artichoke Pizzette image

Provided by Aida Mollenkamp

Categories appetizer

Time 35m

Yield 22 to 24 Pizzettes

Number Of Ingredients 5

Ingredients

1 pound store-bought pizza dough
Olive oil, for brushing dough
1/2 cup tapenade (olive paste)
2 ounces grated parmesan cheese
2 (6-ounce) jars halved or quartered artichokes

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.

TAPENADE-ARTICHOKE HEARTS ON FRENCH BREAD

Tapenade-Artichoke Hearts on French Bread image

From Quick and Simple Magazine, February 2006. Use imported fresh olives for best results and canned black olives if you want to forsake quality and flavor.

Provided by COOKGIRl

Categories Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup imported olive, pitted, sliced
1/2 cup marinated artichoke hearts, drained and chopped
1/3 cup fresh basil, chopped (NOT dried)
3 tablespoons olive oil
1 tablespoon capers, drained
1 teaspoon orange zest, grated
18 slices French bread (cut 1/2-inch thick)
4 ounces crumbled goat cheese, your choice (French feta, boursin, chevre, etc.)

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.

Nutrition Facts : Calories 688.6, Fat 20.6, SaturatedFat 6.4, Cholesterol 14.9, Sodium 1518, Carbohydrate 103.3, Fiber 7.4, Sugar 1.1, Protein 21.8

OLIVE AND ARTICHOKE TAPENADE

Olive and Artichoke Tapenade image

Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil

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.)

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