My Artichoke, Sun-dried Tomato, and Olive Tapenade is the perfect appetizer! It’s so easy to whip up and gets better the longer it marinates. It’s also phenomenal as a spread, like the pita I made at the end with salami, manchego, smashed avocado and toum.
INGREDIENTS
1 recipe if my Marinated Artichoke Hearts (on Reels or in my website)
1.25 cups olives (use a singly variety or a mix for more depth. I did kalamata, castelvetrano and Greek)
20 each sun-dried tomatoes
19g basil
1 bunch parsley
METHOD
Roughly chop all of the ingredients by hand or in a food processor
If you're doing this in food processor
I would do each ingredient separately so you have control of their size - you don't want mush! It should be perfectly seasoned
