Artichoke Tapenade With Rosemary Oil
Reprinted with permission from My Paris Kitchen by David Lebovitz, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
- Servings: 6 to 8.
This recipe for tapenade d’artichaut, huile d’olive aromatisée au romarin is one of three for tapenades that appear in My Paris Kitchen by chef, author, and Parisian home cook, David Lebovitz.
- One 14-ounce (400g) can artichoke hearts (2 cups), drained and quartered
- 1/2 cup (60g) pitted green olives 1/3 cup (80ml) olive oil
- 1 tablespoon (10g) capers, rinsed, squeezed dry, and chopped
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, peeled and minced
- 1/8 teaspoon cayenne pepper
- Rosemary oil (see below)
- Toasted sliced baguette or crackers, to serve
- In the bowl of a food processor, purée the artichokes, olives, olive oil, capers, lemon juice, garlic, and cayenne pepper until smooth. Taste, and season with a bit of salt if necessary.
- Serve drizzled with a liberal amount of rosemary oil, along with toasted slices of baguette or crackers for dipping. The tapenade will keep for up to 4 days in the refrigerator.
1/2 cup (125ml) olive oil
Generous pinch of sea salt or kosher salt
1/2 cup (5g) flat-leaf parsley leaves
1/3 cup (4g) rosemary leaves
Makes 1/2 cup (125ml)
- Bring a small pot of water to a boil; have a bowl of ice water ready.
- Heat the oil and salt in another small saucepan until warm, but not boiling. Remove from the heat and set aside.
- Add the herbs to the boiling water and cook for 10 seconds; drain, and add the herbs to the ice water.
- Once the herbs are cool, lift them out with your hand and press them in a paper towel until very, very dry, and then add them to the oil. Let the herbs infuse for 15 minutes.
- Blend the herbs and oil in a mini-chopper or food processor for 30 seconds, then strain the oil through a fine-mesh strainer if you don't mind a few bits of greenery in the oil. If you want to be especially persnickety and get every bit of the herbs out, strain it through a few layers of cheesecloth. The rosemary oil can be kept for a few days at room temperature in a closed container, or for up to 1 month in the refrigerator; let it come to room temperature before using.