Artichoke Dip (Which You Could Make into Tapenade by Adding Capers)

By • May 4, 2010 • 25 Comments



Author Notes: In my family, we cut our teeth on artichokes. There was never a party without an artichoke dip, artichoke hearts were in every salad, and steamed artichokes served with melted butter or a mayonnaise-based salad dressing were a staple of my childhood. I invented this out of a conglomeration of recipes I got from my mother. It can be served with thin-sliced and toasted baguettes, crackers, or as a spread on a sandwich. (I like it on a grilled swiss cheese sandwich.) And, as lizthechef said below, you can double it for a picnic!- drbabsdrbabs

Food52 Review: Drbabs has created an excellent artichoke dip! I doubled this for a family picnic. I took her advice and included a whole, cut up Meyer lemon rather than the zest. This is so tasty I only added a touch of sea salt and finished it off with toasted pine nuts and a drizzle of my best olive oil. Note: I used frozen artichoke hearts that I thawed overnight in the fridge. Thumbs up! - LizthechefA&M

Serves about 1 cup

  • 1 jar good marinated artichoke hearts, drained
  • 1/4 cup grated Parmesan cheese
  • 1-2 clove garlic, minced or put through garlic press (or more to taste)
  • 2-3 tablespoons good olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (Note: if you use Meyer lemon, you can just put 1/2 lemon in the food processor with the rest of the ingredients.)
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon Worcestershire sauce
  • 1-2 dash smoked paprika
  • 1-2 dash cayenne pepper
  • salt to taste
  • 1/4 cup toasted pinenuts
  1. Place: artichoke hearts, garlic, Parmesan cheese, 1 tablespoon of olive oil, lemon and zest, thyme, Worcestershire sauce, 1 dash each of paprika and cayenne in the work bowl of a food processor and process till the artichokes are chopped very small and everything is more or less blended together.
  2. Remove the mixture from the work bowl and stir it well. Taste for seasoning and add paprika, cayenne, and salt and more olive oil as desired. Stir well before serving. To serve, place in a pretty bowl or shallow dish, sprinkle with more olive oil and the toasted pine nuts.

Tags: Vegetarian

Comments (25) Questions (3)

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about 1 year ago JanetFL

WOW! I cannot wait to try this. Incredibly, I can now buy Meyer lemons in my small-town grocery store. Thank you, Barbara!

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about 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thank you, Janet! I hope you enjoy!

Barbara_davilman

over 1 year ago DAVILCHICK

drbabs you never steer me wrong. Made this yesterday for a dinner party we're having tonight. It could NOT be easier or yummier. I love the kick that the cayenne gives it. Definitely a keeper for me. Thanks!!!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Wow, davilchick, you just made my day! I'm so glad y'all liked it!

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about 3 years ago micook

I"ve made this twice in the last week for different groups and everyone loved it. Used some that was leftover on the bottom of a pizza that was topped with leeks, mushrooms and some leftover Addictive Asparagus. Yum!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks for letting me know--I'm so glad you liked it! (LOVE the pizza idea!)

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almost 4 years ago hungryinbrooklyn

I love love love capers; my husband uses them whenever he can or we have them. And there's nothing better than a caper berry in a martini (rather than an olive), so I'm told; I can't drink 'em.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi hungryinbrooklyn. I love capers, too, but my husband hates them! If you make the dip with capers (tapenade), please let me know how it turns out.

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made this yesterday for a small dinner party last night. Everyone loved it!! Threw a big handful of fresh parsley in and omitted the paprika and cayenne, as not everyone here likes it, and roasted the garlic before adding. It turned out just beautifully. Made baguettes using Mrs. Child's recipe/technique, for the first time ever, with great success . . . served with this, sliced thinly (but not toasted). Used Trader Joe's marinated artichoke hearts. Definitely a keeper. ;o)

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

So glad you liked it, and i love your variations! I'm going to try it with roasted garlic next time.

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about 4 years ago Lizthechef

In the middle of a very casual dinner party, we all checked out with another drink while I read and respond to you... Thank you, Bill, for dissing those salty bugs called capers... BTW, I am tripling your recipe to try out on my step-kids, total foodies, at a picnic tomorrow.

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

We must here stand up for the humble caper bud (although don't care too much for the bigger caper berry). We love capers packed in sea salt. A highly recommended brand is Rustichella, the same company that makes wonderful pastas. First soaked in cold water and rinsed they are exquiste with smoked salmon, great with oil packed tuna and indispensible for pasta putanesca. Tapenade is not tapenade without capers.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Y'all are cracking me up....pierino, I love capers and will look for Rustichella.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks for the thumbs up--so glad you liked it!

Newliztoqueicon-2

about 4 years ago Lizthechef

DrBabs, I just signed up to test your recipe for an EP - in terms of oz what size jar of artichokes do you use? I have a 12 oz bag in the freezer and will use it all unless you suggest otherwise. Signed, a fellow caper-hater...

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Liz. I'm so excited that you'll be testing my recipe! I used a 12 ounce jar of marinated artichoke hearts that I got from Trader Joes. (About 1/4 of it is marinade, though, so the dry weight is probably more like 8 ounces.) I think you can use the whole bag--you just might need to up the seasoning some to your taste. Have fun! I'm looking forward to seeing how you like it.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Liz, did you see Bill Maher's show last night? One of his "new rules" is to stop putting capers on his food!!

Zester_003

about 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Drbabs, respectfully, this is not tapenade. Where are the capers? I know I can be criminally obsessive about this stuff at times, but the very name "tapenade" derives from the provencale word for caper buds. I'm sure your artichoke recipe tastes great but it's something else other than tapenade.

If it matters, I always have bags of artichokes and peas in the freezer. They hold up well.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Well, pierino, I always learn something from you and today is no exception. I clearly did not know that that was the origin of the word. I actually think capers would be a wonderful addition to this, but my husband hates them so I don't use them if I'm making something for him to eat. I admire your obsessiveness, and will change the title. Thanks for letting me know. (I usually have artichokes and peas in the freezer, too; I happen to like marinated artichokes so I use them as well.)

Me

about 4 years ago TheWimpyVegetarian

This looks so delicious! I just HAPPEN to have a bunch of little baby artichokes in the frig looking for something to do.

Lnd_jen

about 4 years ago lastnightsdinner

Oh, how I love artichoke dips, and this sounds wonderful.

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sounds so, so good. Mr. T was just commenting the other day -- when I told him about this week's themes -- how much he likes artichokes, and how he wishes we'd have them on the menu here more often. Am really looking forward to making this! ;o)

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks! I hope it turns out well for you.

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about 4 years ago Lizthechef

This looks very good. I have extra artichoke hearts - frozen and canned - but none with marinade. OK to use? I have everything on hand to try your recipe - fun!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks! (My camera isn't working or I'd have a photo--sorry.) It's OK to use canned, frozen or jarred in marinade. Just drain well and adjust the seasoning to your taste.