Easy Artichoke Tapenade Recipe | Easy Tapenade | Life's Ambrosia (2024)

FAQs

Do I need to rinse canned artichoke hearts? ›

When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

Tapenade is made with olives and capers, then flavored with other herbs and spices. The dish is finished with plenty of olive oil to give it the desired consistency. What does tapenade taste like? Olive tapenade has a briny, salty flavor from the olives.

But there are other ways to serve olive tapenade, too! Try dotting it onto pizza, or slather it onto a sandwich. Spoon it over hard-boiled eggs for a snack or onto scrambled eggs for breakfast. You could also add a few dollops to a summer salad, like a Caprese salad or this zucchini salad, for a bold punch of flavor.

Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan. Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.

Canned artichokes are also a lunchtime hero: Try chopping and stirring them into a quick meal like chicken or tuna salad, or even let them replace the protein altogether as a vegetarian option. Chop them even finer and use them as a flavor-bomb of a spread on a regular ham or turkey sandwich.

Cook a double recipe and save half for a cold pasta salad, adding pepperoni or tuna, cheese, broccoli, scallions and olives for an Italian picnic treat. Canned chokes are already cooked, so in hot dishes, add them at the last 10-15 minutes of simmering. They only need warming.

Olive lovers, tapenade is for you!

It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you'll find many uses for it.

Preparation. The base ingredients of tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste.

noun. ta·​pe·​nade ˌtä-pə-ˈnäd. : a seasoned spread made chiefly with mashed black olives, capers, and anchovies.

These olives don't have leathery skin. The Castelvetrno is tender and crisp, almost fruit-like. And with so much going for it, there's still its ultimate accolade. Castelvetranos taste like no other olive.

Why is tapenade good for you? ›

Olive tapenade is a melody of ingredients that sing with health benefits. The star of the show, olives, are renowned for their high content of heart-healthy monounsaturated fats, particularly oleic acid, which can help lower bad cholesterol levels and improve cardiovascular health.

It's traditionally spread on bread, but you can use it in canapés or starters such as crostini or bruschetta, or you can stir a little into pasta dishes or sauces, use it as a marinade for meat and also for adding to casseroles and stews. Roll a spoonful into bread or pizza dough for a savoury boost.

Artichoke is also commonly consumed as a food. It contains chemicals that can reduce nausea and vomiting, spasms, and gas. These chemicals have also been shown to lower cholesterol and protect the liver. People commonly use artichoke for indigestion and high levels of cholesterol or other fats in the blood.

Pull off and eat the individual petals from the cooked artichoke, marking your way down to the heart of the artichoke. 4. When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible.

The custom of consuming artichokes originated precisely in the Jewish ghetto of Rome between 1555 and 1870, traditionally prepared for Pesach, the Jewish Passover, a theory justified by the seasonality of the vegetable, which sees its peak growth period in spring.

Run the artichoke under cold water, pulling apart the leaves to carefully rinse out the vegetable and remove any impurities. Immediately submerge the prepared artichoke in a bowl of cold water with lemon juice. Keep prepared artichokes in this lemon water till ready to steam.

Canned artichoke hearts, as with any canned vegetable, should be gently rinsed with cool water to remove excess salt and then left to drain completely, squeezing out any excess liquid with a paper towel. Use them in salads, antipasti, or any dish where a briny kick would be welcome.

Canned artichoke hearts retain much of their nutritional value, offering a convenient and accessible option. Packed in water or brine, they are a low-calorie choice rich in fiber, aiding digestion and promoting satiety.

Marinate and dress your veggies

Since the artichoke liquid is already made up of ingredients like oil, vinegar, and salt, it's an ideal base for a marinade or salad dressing, which usually rely on the same lineup.