Artichoke Tapenade 6.000

The Washington Post

Mar 11, 2015

The genius of this combination is that the olive flavor comes through despite the preponderance of artichoke hearts. It’s a lighter, livelier tapenade, very much like what you would buy -- not make -- in Paris. It's also quite garlicky at full strength, so adjust as the recipe says.

Serve on crackers or toasts.

Make Ahead: The tapenade can be refrigerated in an airtight container for up to 5 days.

Where to Buy: Aleppo pepper, a fruity pepper with moderate heat, is sold at Whole Foods Markets, Penzeys and La Cuisine in Alexandria (703-836-4435) as well as Mediterranean markets.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes about 1 1/2 cups

  • 14-ounce can artichoke hearts, drained
  • 1/2 cup pitted green olives, preferably Castelveltrano
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon capers, rinsed, squeezed dry and chopped
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, very finely grated or minced
  • 1/2 teaspoon ground Aleppo pepper (may substitute 1/8 teaspoon ground cayenne pepper; see headnote)
  • Sea salt (optional)


Remove and discard any tough outer leaves from each artichoke heart.

Place the hearts in a food processor along with the olives, oil, capers and lemon juice; puree for a few minutes, until smooth.

Transfer to a serving bowl; stir in half of the minced garlic and all of the Aleppo pepper. Taste, and add some or all of the remaining garlic and/or salt as needed.

Rate it

Recipe Source

Adapted from “My Paris Kitchen,” by David Lebovitz (Ten Speed Press, 2014).

Tested by Sean Mussenden.

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