Sep 8, 2014

Artichoke & Sun-Dried Tomato Tapenade

Artichoke & Sun-Dried Tomato Tapenade

Family life settled back to a calm pace. Call me a terrible mom, but at the end of the vacation I am so ready for the kid to go back to school and get some peace and quiet around here. Domestic chores seemed to have settled down as well; within 5 minutes, tops, he can make any size living room look like it’s been hit by a tornado. It’s a talent, I guess.

So I was working away at my computer when that little purring noise alerted me of an incoming email. There I found the recipe for this tapenade. Virginia, a reader who tried my focaccia recipe, decided to email me the recipe for the tapenade she served alongside the bread and, boy, am I glad she did.

It’s a tapenade made from lightly roasted artichoke hearts and garlic mixed with sun-dried tomatoes, herbs and salt. Divine in all its simplicity.

Especially now that the weather picked up a bit here in my little country below sea level, a crostini with tapenade and a cold glass of wine while propping my feet up on a garden chair. The epitome of what summer life should be.

 

Ingredients:

1 14oz can artichoke hearts
1 cup sun-dried tomatoes (packed in oil)
2 large garlic cloves
1/2 tsp dried basil
1/2 tsp dried oregano
pinch of black pepper
1/2 tsp kosher salt (or 1/4 regular salt)

Directions:

 

Drain the artichoke hearts well.
Artichoke & Sun-Dried Tomato Tapenade

We’ll be needing sun-dried tomatoes packed in oil. Pour a few tbsp of the oil in a bowl.
Artichoke & Sun-Dried Tomato Tapenade

Place the artichokes, along with the garlic (leave the skin on) on a roasting tray.
Artichoke & Sun-Dried Tomato Tapenade

Lightly brush them with the reserved tomato oil.
Artichoke & Sun-Dried Tomato Tapenade

Make sure you splash some on top of the garlic as well!
Artichoke & Sun-Dried Tomato Tapenade

Roast them in a preheated oven at 190Cº (375Fº) for 20 to 25 minutes. Until golden brown.
Artichoke & Sun-Dried Tomato Tapenade

Put the sun-dried tomatoes in a food processor and add the seasonings. Blitz until they’re turned into small pieces, 30 to 60 seconds.
Artichoke & Sun-Dried Tomato Tapenade

Add the roasted artichoke hearts and the roasted garlic and blitz until it’s a puree, but keep a little texture in there.
Artichoke & Sun-Dried Tomato Tapenade

Serve with lots of crunchy toasted bread (and wine).
Artichoke & Sun-Dried Tomato Tapenade

Artichoke & Sun-Dried Tomato Tapenade
Ingredients
    1 14oz can artichoke hearts
    1 cup sun-dried tomatoes (packed in oil)
    2 large garlic cloves
    1/2 tsp dried basil
    1/2 tsp dried oregano
    pinch of black pepper
    1/2 tsp kosher salt (or 1/4 regular salt)

Directions
    Drain the artichoke hearts well and pour a few tbsp of the tomato oil in a bowl. Place the artichokes, along with the garlic (leave the skin on) on a roasting tray and lightly brush them with the reserved oil (garlic cloves as well).

    Roast them in a preheated oven at 190Cº (375Fº) for 20 to 25 minutes. Until golden brown. Put the sun-dried tomatoes in a food processor and add the seasonings. Blitz until they’re turned into small pieces, 30 to 60 seconds. Add the roasted artichoke hearts and the roasted garlic and blitz until it’s a puree, but keep a little texture in there.
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    Serve with lots of crunchy toasted bread.

Meal type: Appetizer, Snack
Servings: 1
Copyright: © kayotickitchen.com
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