Twostepartichoketapenade Recipes

TWO-STEP ARTICHOKE TAPENADE

Steps:

• Combine all ingredients in food processor, turning off/on until finely chopped.
• Taste and adjust seasoning with salt& pepper.

TAPENADE

Steps:

• Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
• Put the rest of the ingredients into a food processor and process into a finely chopped paste.
• Put in a bowl and mix in the garlic, lemon juice and olive oil well.
• Serve with bread slices.

TAPENADE FROM THE SILVER PALATE COOKBOOK

Steps:

• Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
• With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
• Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

TAPENADE (BAREFOOT CONTESSA) - INA GARTEN

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
• Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

SMOKED OYSTER TAPENADE

Steps:

• Puree all ingredients (except oysters) in a food processor or blender.
• Ladle pureed ingredients into a bowl.
• Add oysters and toss gently.
• Garnish with parsley.
• Serve with toast points.