Healthy Artichoke Tapenade

Here’s my go-to artichoke tapenade recipe, combining tender artichoke hearts, olives, capers, fresh herbs, and a touch of lemon juice for a simple yet flavorful Mediterranean-style spread.

This tapenade has become my favorite party appetizer to bring along to gatherings. I always make an extra batch to keep at home because it disappears so quickly. Perfect on crusty bread or as a quick sandwich spread, don’t you think?

What Kind of Artichokes Should I Use?

For this tapenade, canned artichoke hearts are actually your best bet – they’re convenient and work perfectly in this recipe. You’ll want to look for artichoke hearts packed in water rather than marinated ones, which can have added spices that might compete with the other flavors in your tapenade. When draining your artichokes, give them a quick rinse if they seem too salty, and pat them dry with paper towels to prevent your tapenade from becoming watery. If you can’t find plain canned artichokes, frozen and thawed artichoke hearts will also work well – just make sure they’re completely thawed and patted dry before using.

Options for Substitutions

This tapenade recipe is pretty flexible and you can make several swaps while keeping the Mediterranean flavors:

• Artichoke hearts: While artichokes are the star here, you could use marinated or frozen artichoke hearts instead of canned. Just make sure to drain them well. In a pinch, you could even use roasted eggplant, though this will create a different but still tasty spread.
• Kalamata olives: Any black olives will work here, though kalamatas give the best flavor. Green olives can work too, but they’ll give a sharper, brinier taste to your tapenade.
• Fresh garlic: If you’re out of fresh garlic, you can use ¼ teaspoon of garlic powder. Roasted garlic is another nice option that adds a mellower flavor.
• Capers: No capers? Try chopped green olives or even a bit of pickle relish to add that salty, briny kick. You might want to reduce the amount since these substitutes can be stronger than capers.
• Lemon juice: Lime juice works fine, or you could use white wine vinegar in the same amount. Just make sure to use something acidic to balance the flavors.

Watch Out for These Mistakes While Making

The biggest challenge when making artichoke tapenade is over-processing the ingredients, which can turn your spread into a mushy paste instead of maintaining that perfect chunky texture – aim for short pulses in your food processor rather than continuous blending.

Another common mistake is not draining the artichokes thoroughly enough, as excess liquid can make your tapenade watery and dilute the flavors – take an extra minute to press them gently with paper towels before processing.

For the best flavor development, avoid serving the tapenade immediately after making it; instead, let it rest in the refrigerator for at least an hour (or up to 24 hours) to allow the flavors to meld together, and remember to bring it back to room temperature before serving for the fullest taste experience.

What to Serve With Artichoke Tapenade?

This Mediterranean-style spread is perfect for setting out at parties with a variety of dipping options. I love serving it with toasted baguette slices, crispy pita chips, or even fresh vegetables like cucumber rounds and bell pepper strips. For a light lunch spread, try it alongside some hummus, fresh mozzarella, and a handful of cherry tomatoes – it’s like bringing a little bit of a European café to your kitchen table. You can also use it as a sandwich spread with turkey and provolone, or dollop it onto grilled chicken for an easy dinner upgrade.

Storage Instructions

Keep Fresh: This tasty artichoke tapenade stays good in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as everything mingles together! Just give it a quick stir before serving.

Make Ahead: You can easily whip up this tapenade a day or two before your gathering. It’s perfect for party prep since you don’t have to worry about last-minute assembly. Just remember to take it out of the fridge about 30 minutes before serving to let the olive oil come to room temperature.

Portion: If you’ve got leftover tapenade, try dividing it into smaller portions using ice cube trays or small containers. Once frozen, transfer the cubes to a freezer bag and they’ll keep for up to 3 months. This way, you can thaw just what you need for a quick appetizer or sandwich spread.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	70-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 3-5 g
• Fat: 20-25 g
• Carbohydrates: 15-20 g

Ingredients

• 1 can (14 oz) artichoke hearts, drained
• 7 kalamata olives, pitted
• 1 clove garlic, minced
• 1 tablespoon small capers
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil

Step 1: Prepare the Ingredients

Begin by gathering your ingredients: artichoke hearts, kalamata olives, garlic, capers, and lemon juice.

Place them all into a food processor.

These ingredients will form the base of a delicious spread with a robust flavor profile.

Step 2: Process the Mixture

With the lid securely on, pulse the food processor a few times until the mixture is finely chopped.

This will ensure the flavors are well-blended and the texture is just right for spreading.

Step 3: Add Olive Oil

Remove the lid from the food processor and drizzle in some olive oil.

Replace the lid and pulse the processor a couple more times until the olive oil is evenly combined with the chopped ingredients.

The olive oil will add richness and smoothness to the spread.

Step 4: Chill the Spread

Transfer the artichoke and olive mixture to a bowl and cover it.

For the best flavor, refrigerate the spread for at least an hour or, if possible, let it sit overnight.

This allows the flavors to meld together and develop fully.

Step 5: Serve and Enjoy

Once the spread has chilled and is ready to serve, pair it with your favorite crackers or crusty French bread.

This spread makes an excellent appetizer or snack with its bold and tangy flavors.