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Prep time
5 minutes
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Serves
4
Author Notes
Recipe excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by Hardie Grant Books. —Food52
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Artichoke Tapenade
Ingredients
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150 grams
(5 oz) Marinated Artichoke Hearts (see below)
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65 grams
(2 ¼ oz) Romesco Sauce (see below)
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2 tablespoons
pistachio nuts, roughly chopped
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1 pinch
Salt
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FOR THE MARINATED ARTICHOKE HEARTS
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1
bay leaf
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1
lemon, juiced, plus the zest pared into thick strips
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1
orange, peeled or cut into thick strips
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330 grams
(11 ½ oz) whole artichoke hearts
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6
whole black peppercorns
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1 teaspoon
fennel seeds, lightly toasted
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250 milliliters
(8 ¾ fl oz/1 cup) extra-virgin olive oil
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FOR THE ROMESCO SAUCE
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2
red bell peppers, blackened over an open flame, peeled and deseeded
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100 grams
(3 ½ oz) blanched almonds, toasted
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1
garlic clove, peeled and crushed
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1
small roma (plum) tomato, chopped
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1 tablespoon
raspberry wine vinegar
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1/4 teaspoon
salt
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120 milliliters
(4 fl oz/ ½ cup) extra-virgin olive oil
Directions
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Remove the artichokes from the marinade and set aside a few thick strips of the citrus zest. Use a food processor to pulse the artichokes and 2 tablespoons of oil from the artichoke jar to a chunky purée. Spoon the purée onto the crackers, along with a dollop of the romesco sauce. Thinly slice the zest. Top the purée with chopped nuts and sliced zest and season with salt.
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Marinated Artichoke Hearts:
Place the bay leaf and lemon and orange zest on the inside of a sterilized jar then layer in the artichoke hearts, peppercorns and fennel seeds. Cover with olive oil and squeeze over the lemon juice. Press the contents down to ensure the artichokes are submerged. Seal with the lid and refrigerate for up to 6 months.
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Romesco Sauce:
Blend all the ingredients except the olive oil in a food processor until finely chopped. Drizzle in the olive oil and pulse until combined.
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