Artichoke Tapenade

IMG_9972Hello all–  Happily anticipating a wedding shower for adorable Jessica tomorrow afternoon!  We wanted to forgo the customary cheerful salad or those big slabs of shower cake– so we are putting together a table full of antipasti– including this tapenade to smear on to thin slices of baguette.  With a few good olive, some peppery salami, cheeses, marinated tomatoes* it should be festively delicious.

14 oz. can artichoke hearts (not marinated)
2 cloves garlic, minced
1 tsp. capers
a small pinch of dried basil
1/4 cup olive oil
salt to taste

OK this is easy– Drain the can of artichoke hearts and drop them into a blender with the garlic, capers, basil and olive oil.  Blend until it’s a creamy paste and taste to see if you want to stir in a touch of salt.

Serve it on toasty slices of baguette or slather it on just about any sandwich to make it that much tastier.

*Here’s the complete list of our antipasti spread: Brie, Jarlburg, goat cheese, peppered salami, olives, almonds, grapes, tiny sweet peppers, marinated tomato slices, fig jam, bread and that tub of tapenade–

6 thoughts on “Artichoke Tapenade

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