July 9, 2010
Sun-Dried Tomato and Artichoke Tapenade
1 cup sun-dried tomatoes (sold in loose or package)
1 cup artichoke hearts, chopped coarsely
2 cloves garlic, minced finely
1 tsp. capers
½ tsp sea salt
2 Tbsp. fresh basil, chopped finely
3 Tbsp. extra virgin olive oil
juice of a fresh lime or lemon
1 ¼ cups boiling water
1. Soak dried tomatoes with enough hot water in a bowl to soften for about 20 minutes. Drain and reserved half of the liquid. Chop coarsely and return to the bowl with the reserved liquid.
2. Add ingredients to a food processor and pulse until well combined, adding enough of the reserved water to form a desired consistency. Add in the chopped artichoke and pulse gently to mix. Scrape mixture and pour into serving jars or dish and serve with toasted bread, crackers, or chips.