Directions
In a food processor, combine artichoke hearts, olives, capers, lemon juice, Parmesan cheese, salt, and black pepper. Drizzle in extra virgin olive oil and add garlic. Pulse the mixture until it reaches your desired consistency. For a chunkier tapenade, pulse fewer times; for a smoother spread, pulse more. Transfer to a serving bowl, then add toasted pine nuts and basil. Serve with bread, crackers, or as a spread or dip. Serves 6-8.
Artichoke Tapenade with Pine Nuts
Prep: 10 min Servings: 6-8
This Artichoke Tapenade with Pine Nuts is a delightful spread that offers a burst of flavor, making it perfect for serving as an appetizer or using as a condiment. Its rich and savory taste profile makes it an ideal complement to crusty bread, and it also works wonders as a delectable topping for grilled meats and vegetables, adding a uniquely delicious touch to your culinary creations.
Ingredients
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 cup Cento Imported Pitted Castelvetrano Olives
- 2 tbsp Cento Capote Capers
- 1/4 cup Cento Pignoli Nuts, toasted
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 cup Parmesan Cheese, grated
- 1 Lemon, juiced
- 1 clove Garlic
- 1/4 cup Fresh Basil Leaves
Directions
- In a food processor, combine artichoke hearts, olives, capers, lemon juice, Parmesan cheese, salt, and black pepper. Drizzle in extra virgin olive oil and add garlic. Pulse the mixture until it reaches your desired consistency. For a chunkier tapenade, pulse fewer times; for a smoother spread, pulse more. Transfer to a serving bowl, then add toasted pine nuts and basil. Serve with bread, crackers, or as a spread or dip. Serves 6-8.
