Artichoke Tapenade

This Artichoke Tapenade is full of flavor from Ocean Mist Farms artichoke hearts, Castelvetrano olives, capers, parsley, lemon, and other fresh ingredients!

fork and knife icon
Serves: 2 cups
chef hat icon

Dietary Preferences



  • 3 cooked Ocean Mist Farms Artichoke hearts, roughly chopped
  • 1 cup pitted Castelvetrano olives - or other pitted green olives
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons flat leaf parsley
  • 2 tablespoons capers, drained
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons lemon juice
  • Zest of half a lemon
  • 2 garlic cloves, minced
  • Pinch kosher salt and pepper
  • 2 tablespoons pine nuts
watch video fork and knife How To Cook Artichokes


  1. Toss all the ingredients except for the pine nuts together in a food processor. Pulse until well combined and coarsely chopped, but not puréed or mushy - you want texture.
  2. Transfer to a serving bowl and gently fold in pine nuts.
  3. Serve immediately with crackers, toasted crostini or pita chips. Alternatively, you can store in the refrigerator for up to 4 days.
watch video chef hat icon How To Eat an Artichoke

Sign up for recipes and more!