#bxllockdown Day 56

Hero Week / Artichoke / Recipe 2

This is a favourite of ours and also a repost from last year.. Lets rediscover this gorgeous and healthy recipe.

High in fibre artichokes are one of the best things to eat if you are feeling peckish. It cuts my hunger pangs almost immediately. This tapenade can be a great snack or an appetizer for a dinner party. A little something that guests can nibble on, while I finish up cooking dinner. All you need is artichoke hearts, garlic, tiny capers, green olives, lemon juice and olive oil. It keeps up to a week in the fridge so you can make a big batch. My kids love the taste and used to enjoy it for school lunch… now we just call it “lunch”

What you need:

• 14 artichoke hearts, you can use jarred or canned, drained
• 7 large (or 14 small) organic green olives, pitted and some pitted and halved olives to garnish the toastie
• Semi-sundried tomatoes to garnish the toastie
• 1 clove garlic, chopped
• 1 tbs very small (nonpareil) capers
• 1/2 tbs lemon juice
• 1 tbs olive oil
• Bread of your choice, I used sourdough from Charli Bakery (http://www.charliboulangerie.com/)

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What you do:

1. Place artichoke hearts, green olives, garlic, capers and lemon juice in a food processor
2. Pulse until mixture is chopped finely
3. Add in olive oil
4. Pulse a few more times until it is well combined
5. Transfer to a bowl and refrigerate (if you leave it to rest for at least an hour, the taste will intensify)

Enjoy with bread, crackers. lettuce leaves, celery sticks etc… your choices are endless