![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/artichoke-tapenade/&media=https://blythesblog.com/wp-content/uploads/2015/01/Artichoke-Tapenade-1920x850.jpg&description=Guest blogger Jessica from<a href="http://beautymarksblog.com/"> Beauty Marks </a>.
Artichoke Tapenade - This is my Christmas gift to Leslie, because in case she hasn’t mentioned it lately, she loves artichokes. This recipe is about the easiest thing in the world to make in the food processor, and a total crowd-pleaser. I based this on a recipe from David Lebovitz, who got it from Smitten Kitchen, who got it from Mario Batali. So its provenance is solid, to say the least. I used the pitted Castelvetrano green olives currently available in a big jar at Costco. data-pin-do=)
Artichoke Tapenade
January 30, 2015
Guest blogger Jessica from Beauty Marks .
Artichoke Tapenade - This is my Christmas gift to Leslie, because in case she hasn’t mentioned it lately, she loves artichokes. This recipe is about the easiest thing in the world to make in the food processor, and a total crowd-pleaser. I based this on a recipe from David Lebovitz, who got it from Smitten Kitchen, who got it from Mario Batali. So its provenance is solid, to say the least. I used the pitted Castelvetrano green olives currently available in a big jar at Costco.
- Prep: 10 mins
Directions
1Pulse garlic, olives, capers, artichokes, lemon juice, and olive oil in the food processor until almost smooth; you can leave in some bigger chunks if you like it that way.
2Taste it and add salt, paprika or chili powder, and lemon juice if you think it needs it. Serve with crackers or toasted baguette (or a spoon if nobody’s watching).
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