Artichoke Tapenade
Servings: 3-4
Ingredients:
1 cup marinated artichokes
½ cup pitted green olives
¼ cup capers
2 cloves roasted garlic
¼ cup pines nuts
2 tablespoons olive oil
1 handful parsley
Juice of ½ lemon
Salt
Method:
I always keep roasted garlic on hand to add to basically everything. If you don’t have the same garlic obsession, pop a whole bulb in the oven at 200’C for 15-20 minutes while preparing the remaining ingredients.
Flash your pine nuts in the oven for 3-4 minutes with the garlic. Keep an eye on them; they’re top shelf nuts you don’t want to burn.
Chop up your artichokes, olives, capers and parsley, adding them to one large mixing bowl. Squeeze in the lemon juice, drizzle the olive oil and give everything a good stir.
Lightly chop the pine nuts. Smash the garlic into a paste, tip them in the bowl with the artichokes. Give it all another good mix and adjust the seasoning with a crack of Maldon salt. Add more lemon juice or olive oil as you wish.
Store in an airtight jar in your fridge and spoon over burrata, steak, broccoli or all three as a Mediterranean-style mezze. Top with sprigs of arugula and you have a slightly fancy meal.