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Artichoke Tapenade

A bowl of artichoke tapenade with Castelvetrano green olives
This artichoke tapenade recipe makes a delicious sandwich spread, condiment, or appetizer. Unlike traditional tapenade, this variation is made with savory artichokes and Castelvetrano olives, giving it a buttery, mild olive flavor that's light and fresh and perfect for people who don't love olives.
Author: Lindsey Jenkins
Prep Time 2 minutes
Total Time 2 minutes

Ingredients
 

  • 14 ounce can quartered artichoke hearts in water, drained about 1 1/2 cups
  • 1 cup pitted Castlevetrano olives
  • 2 tablespoons olive oil plus more if needed
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon capers
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Add all the ingredients to the bowl of a food processor. Pulse the mixture a few times until everything is coarsely chopped and you have a chunky tapenade. Season to taste with kosher salt and freshly cracked black pepper.
  • Makes about 2 cups.

Notes

See the blog post for helpful tips, storage, and FAQs.

Make It Your Way: Substitutions & Variations

Only have oil-packed artichoke hearts? Shake off as much extra oil as possible and start with 1 tablespoon olive oil (or use the seasoned oil in the jar and add more if needed).
No castelvetrano olives? - use another type of green olives. You can also use black olives or kalamata olives for different flavor profiles.
No lemons? - use a splash of champagne vinegar or white wine vinegar instead.
No capers? - add anchovies or omit completely.
Add-ins - red pepper flakes for a little heat, red peppers (orange or yellow bell peppers would also work), minced garlic, nutritional yeast, dairy free parmesan (or dairy parmesan if not dairy free), or minced parsley for serving.