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French Fridays: Artichoke Tapenade and Rosemary Oil – David Lebovitz’s My Paris Kitchen

April 3, 2016 by Renee

Artichoke Tapenade

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-

You can also buy the book here:

MyParisKitchenDavidLebovitz-269x337
 

Follow the group on Twitter @ctbfridays

#cookthebookfridays #mypariskitchen

Visit the Facebook Page: Cook The Book Fridays

Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.

 

 

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

 Artichoke

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Filed Under: Eat, Kitchen Sink, Featured Posts, Appetizers, Cook The Book Fridays- My Paris Kitchen Tagged With: Cook the Book Fridays, MyParisKitchen, Tapenade, artichoke

« Bruschetta with Grilled Zucchini and Ravioli with Asparagus
French Fridays: Croque Monsieur – David Lebovitz’s My Paris Kitchen »

Comments

  1. Natascha says

    April 3, 2016 at 3:10 am

    We loved this too! Great photo!

  2. Nicole says

    April 3, 2016 at 8:32 am

    Love your artichoke picture… frame that and put it in your kitchen!

  3. Teresa says

    April 3, 2016 at 5:55 pm

    I love ‘non-recipes’ like this, too, especially ones you can play with a little each time. I’m looking forward to using the leftover rosemary oil – perhaps with some roasted vegetables or just brushed onto toast for a tartine. I especially love your photo of the artichoke.

  4. Kathy says

    April 3, 2016 at 7:32 pm

    We are always learning something new! I love all the new facts I have learned since FF’s started.
    Your tapenade looks beautiful! Love your photo!

  5. Marilyn says

    April 3, 2016 at 10:06 pm

    ohh! love the picture of the artichoke. and that you also call rosemary piney!

  6. Bernice says

    April 4, 2016 at 12:58 pm

    Lovely photo! Artichokes are so incredibly photogenic and delicious! A win-win.

  7. Adriana says

    April 9, 2016 at 8:44 pm

    I love that this is a 95% pantry recipe, except for the rosemary. I was running low on oil, so I snuck in a few rosemary needles into the food processor. So good!

  8. Mary Hirsch says

    April 9, 2016 at 11:36 pm

    Somehow that artichoke photo looks “sexy.” When I think of an artichoke, I really don’t ever think “sexy”. Nice photo. I also liked this tapenade. It was delicious. A keeper, for sure.

  9. Katie says

    April 14, 2016 at 8:56 am

    Love that artichoke photo and quote at the end. We planted an artichoke start last year (we live near artichoke fields) and it’s a gorgeous landscape plant–so architectural! And the flowers, once we let one do so, are amazing. So glad you all liked the tapenade, too! This is definitely a recipe I will make (and have made!) repeatedly.

  10. Karen says

    April 20, 2016 at 11:39 am

    This is one I will be making again and again!

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