TWO-STEP ARTICHOKE TAPENADE
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
Steps:
- Combine all ingredients in food processor, turning off/on until finely chopped.
- Taste and adjust seasoning with salt& pepper.
ARTICHOKE HEART TAPENADE
Make and share this Artichoke Heart Tapenade recipe from Food.com.
Provided by Ambervim
Categories Spreads
Time 6m
Yield 28 Oz
Number Of Ingredients 8
Steps:
- Combine all ingredients in food processor, pulsing until finely chopped.
- Taste and adjust seasoning with salt& pepper.
Nutrition Facts : Calories 37.2, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.6, Sodium 68.4, Carbohydrate 1.5, Fiber 0.8, Sugar 0.4, Protein 1
OLIVE AND ARTICHOKE TAPENADE
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
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.)
STEAMED ARTICHOKES WITH TWO DIPPING SAUCES
Steps:
- STEAMED ARTICHOKES
- Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
- Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
- Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
- When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
- TARRAGON-YOGURT SAUCE
- Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
- SPICY AÏOLI
- Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
- Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
- nutrition information
- Per Serving (artichokes)
- Calories: 61
- Saturated Fat: .1g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 14g
- Protein: 4g
- Sodium: 121mg
- Fiber: 7g
- nutrition information (TARRAGON-YOGURT SAUCE)
- Per 1/4-cup Serving:
- Calories: 30
- Saturated Fat: .6g
- Unsaturated Fat: 0g
- Cholesterol: 2.8mg
- Carbohydrates: 2.3g
- Protein: 3.6g
- Sodium: 495mg
- Fiber: .2g
- nutrition information (SPICY AÏOLI)
- Per 2-tablespoon Serving:
- Calories: 202
- Saturated Fat: 3.2g
- Unsaturated Fat: 18.5g
- Cholesterol: 25.6mg
- Carbohydrates: 1.5g
- Protein: .5g
- Sodium: 287mg
- Fiber: .3g
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