Artichoke Tapenade - 2g Carbs, 0g Fiber, 0g Sugar
From "My Paris Kitchen," by David Lebovitz (Ten Speed Press, 2014).
Servings: 8
The genius of this combination is that the olive flavor comes through despite the preponderance of artichoke hearts. It's a lighter, livelier tapenade, very much like what you would buy -- not make -- in Paris. It's also quite garlicky at full strength, so adjust as the recipe says.
Serve on crackers or toasts.
Make Ahead: The tapenade can be refrigerated in an airtight container for up to 5 days.
Where to Buy: Aleppo pepper, a fruity pepper with moderate heat, is sold at Whole Foods Markets, Penzeys and La Cuisine in Alexandria (703-836-4435) as well as Mediterranean markets.
Makes: about 1 1/2 cups
Servings: 8
14-oz can artichoke hearts, drained
1/2 cup pitted green olives, preferably Castelveltrano
1/3 cup extra-virgin olive oil
1 Tbsp capers, rinsed, squeezed dry and chopped
1 Tbsp fresh lemon juice
2 cloves garlic, very finely grated or minced
1/2 tsp ground Aleppo pepper (may substitute 1/8 teaspoon ground cayenne pepper; see headnote)
Sea salt (optional)
Remove and discard any tough outer leaves from each artichoke heart.
Place the hearts in a food processor along with the olives, oil, capers and lemon juice; puree for a few minutes, until smooth.
Transfer to a serving bowl; stir in half of the minced garlic and all of the Aleppo pepper. Taste, and add some or all of the remaining garlic and/or salt as needed.
Servings: 8
Nutrition per Serving: 100 Calories, 11g Total Fat, 2g Saturated Fat, 0mg Cholesterol, 190mg Sodium, 2g Total Carbs, 0g Dietary Fiber, 0g Sugar, 0g Protein
Posted by: chefgloria1030@yahoo.com
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