artichoke and geen olive tapenade
3 from 2 votes

Artichoke and green olive tapenade

Serve this artichoke and green tapenade spread on toasted bread slices or as a dip for a pinzimonio of raw seasonal vegetables. 
Course Appetiser
Cuisine Italian
Keyword appetiser, tapenade, artichoke, olive
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people


To cook the artichokes

  • 4 artichokes
  • 250 ml of water
  • 50 ml of extra virgin olive oil
  • 1 lemon
  • 1 clove of garlic
  • salt
  • black pepper

For the tapenade

  • 250 g pitted green olives
  • 2 tablespoons of salted capers
  • ½ lemon juice
  • 50 ml of extra virgin olive oil


  • Start by preparing the artichokes. Fill a bowl with water and squeeze in a lemon. Clean the artichokes, removing the hardest outer leaves. When you reach the pale tender leaves, rub the artichokes with the two lemon halves, cut them in a half and plunge them into the lemony water.
  • Gather the artichokes in a saucepan, cover them with water and pour in the olive oil, season with salt and pepper and add a small wedge of lemon peel and a clove of garlic.
  • Cover the saucepan with a lid and cook the artichokes over medium heat for about 20 minutes, until they are soft enough to be easily pierced with the tip of a knife. They should also have absorbed all the water. Let them cool down.
  • Once the artichokes are cold, collect them in the jug of a blender. Add the pitted olives, the rinsed capers and the lemon juice.
  • Blend until you get a thick and smooth pâté, then transfer it into a bowl.
  • Add the olive oil and stir to completely incorporate it. Now taste and adjust the acidity with some more lemon juice if needed.
  • Use it immediately or keep it in the fridge in an airtight container until needed. It stays good for a few days.
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