July 9, 2010

Sun-Dried Tomato and Artichoke Tapenade

Tapenade is typically a dish of puréed, or finely chopped olives and blended with olive oil to form a paste. It is often flavored with other ingredients to give it an interesting taste, such as garlic, sun dried tomatoes, anchovies, artichokes, and capers. It is great served with toasted bread, crackers, or corn chips and eaten as a hors d'œuvre!
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.
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