Artichoke Tapenade 

This recipe is adapted from one I learned at Viking Cooking School in Atlanta. I've made a few tweaks from the original. Hope you enjoy! 


What You'll Need:


Artichokes, jarred in water, roughly chopped 2 14-oz

Basil, fresh, chopped, 1 bunch

Parsley, flat leaf, chopped, 1 bunch

Sun-dried tomatoes, roughly chopped, 3/4 cup

Capers, 1 T  

Shallot, finely diced, 1 whole 

Garlic, minced, 1 T 

Lemon, juice of 1 whole 

Olive Oil, cold-pressed, 1/3 to 1/2 cup 

Salt to taste 


To Create:


Drain and chop artichokes and place into large mixing bowl. Add remainder of above ingredients in no particular order. Fold all ingredients together.That's it! For best results, make a day ahead to give flavors time to meld. Will last for a week or so in the fridge. Goes great on top of baked chicken, as a party dip with tortilla scoops, or with hummus in a wrap.