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Appetizers, Sauces and Condiments, Vegetarian

Artichoke tapenade

Nearly a month ahead of schedule, Mother Earth has split with Old Man Winter. Judging by the softball-size artichokes, plump tomatoes and tiny pea tendrils that are filtering into area farmers markets, Mr. Winter, and his hearty appetite for roots ... Read more

Total time: 1 hour | Serves 6
  • 4 artichokes
  • Juice of 1/2 lemon, plus 1 teaspoon, divided
  • 1/4 cup olive oil
  • 1/4 cup chopped pitted green Sicilian olives
  • 1 clove garlic, minced
  • 1/2 teaspoon minced fresh thyme
  • Salt
  • Freshly ground pepper
  • A few fresh thyme sprigs
  • Toasted French bread sliced

Step 1Trim the tops and stems of the artichokes. Stand the artichokes upright in a steamer, and steam until a leaf easily pulls out from one of them, about 45 minutes. Remove the artichokes; when cool enough to handle, remove the leaves and discard. Scoop out the chokes with a spoon. Peel and remove any tough skin from the stems and bases of the artichokes, placing the cleaned bottoms in a bowl of water with the juice of half of a lemon as you work.

Step 2Cut the bottoms into quarters. Pulse in a food processor until pureed but slightly chunky. Add the olive oil, pulsing to mix.

Step 3Spoon the mixture into a small bowl, and stir in the olives, garlic, 1 teaspoon lemon juice, minced thyme and salt and pepper to taste. Spoon into a serving bowl and garnish with thyme sprigs. Serve with toasted French bread slices.

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