My Mom has been quietly participating in Cook the Book Fridays behind the scenes. She already owned a copy of My Paris Kitchen, so I when I suggested she cook along with me, she enthusiastically agreed.
This past week I was visiting my parents in Seattle, so my Mom and I got to make the recipe of the week, Artichoke Tapenade with Rosemary Oil, together. It was pretty awesome because she let me do the fun stuff while she did the more tedious tasks of pitting the olives, draining the artichokes, and cleaning up after me. Moms are the best!
Another great thing about cooking at my parent’s house is my Dad’s garden. This time of year there isn’t much to harvest except herbs, but that suited this recipe just fine. I used freshly harvested rosemary to make the rosemary oil, which made it extra delicious.
The recipe for the tapenade couldn’t get much more simple: toss canned artichoke hearts, green olives, olive oil, capers, lemon juice, garlic, and cayenne pepper into a food processor and puree until smooth. It is drizzled with a generous amount of homemade rosemary oil and served with bread or crackers.
The tapenade was a big hit the night my sister and her family came to my parent’s house for dinner. We pretty much devoured it. And we all agreed we would make it again.
A few suggestions: 1) I let the tapenade rest for about an hour before serving and I felt the flavors were able to mellow and blend a bit. I’m sure a longer rest would be even better; 2) The tapenade was pretty garlicky. I didn’t mind, but if anyone is sensitive to garlic or prefers less, I recommend only using one clove; 3) Don’t leave out the rosemary oil!