This week, for French Fridays, the cook the book recipe could not be any easier.  These are what I would normally call “non-recipes” because they are so simple and quick, you could make them last minute if unexpected guests arrive.  Just a quick whirl of the blender and a food processor and you will have a sophisticated appetizer to serve to anyone who comes through the door.

First, we made oil infused with rosemary which was used to drizzle over  the toasted bread and the finished artichoke tapenade.   The piney rosemary creates a lovely, fragrant oil that can be used in many ways; drizzled over pasta or vegetables or used to flavor meats and poultry. It can also be used as a base for salad dressings or marinades.  Infused oils are great to keep on hand to add that “je ne sais quoi” to many of your dishes.  Plus, they made terrific gifts, especially when in a pretty bottle tied with string.

I learned something new with this tapenade. Apparently, tapenade can not really be tapenade without the addition of capers. The very word for capers, comes from the Provençal word tapenas.  So here, when I made a black olive-lemon tapenade, it wasn’t actually tapenade but rather just a very tasty dip. The regular black olive tapenade I made in that post was correctly tapenade though. So  I got it half right!

And for this recipe, I definitely got it right! It was excellent. Not only did we enjoy it with a toasted baguette, but we slathered it on the grilled chicken we had for dinner as well. I think this one will be added to our list of standard “breads and spreads” platters that we enjoy all year around.

 

For details on recreating these recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

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Here, I am having a little fun taking photos of the artichokes.
 

“The artichoke above all is the vegetable expression of civilized living, of the long view, of increasing delight by anticipation and crescendo. No wonder it was once regarded as an aphrodisiac. It had no place in the troll’s world of instant gratification. It makes no appeal to the meat-and-two-veg. mentality. One cannot attack an artichoke with knife and fork and scoff it in three mouthfuls. It is first for admiration, then each leaf has to be pulled away for eating and dipped in sauce. When the leaves have gone, there is still the fibrous tickley choke to be removed before the grey-green disc- the bonne bouche- can be enjoyed.”
 
– Jane Grigson’s Vegetable Book