Artichoke and Pistachio Tapenade (3).png

This bright green tapenade is loaded with the goodness of artichokes, pistachios, and parsley with a rich texture and hints of lemon and garlic. It's guaranteed to be an impressive appetizer and crowd pleaser at your next gathering and it’s a great condiment to keep on hand for spreading on sandwiches and crackers.

When I created this recipe, I hadn't intentionally loaded it with potassium rich foods, it just sort of happened as I thought about the flavours I wanted to combine. Artichokes, pistachios and parsley, all happen to be naturally good sources of potassium and make for a delicious flavour combination. Like attracts like.

One medium artichoke contains 400 mg of potassium, the same amount of potassium as a small banana, but since this water soluble mineral is lost in cooking, it’s important to preserve the cooking liquid. You can filter it and drink it like a broth, add it to soups, stews or any other savoury preparation that requires water or liquid. In this recipe, we use it to emulsify the tapenade.

If you don’t have access to fresh artichokes, look for artichoke hearts preserved in glass jars in extra virgin olive oil or a vinegar brine without any other preservatives or additives.

Artichoke & Pistachio Tapenade

Author Nissrine Boufawaz @ HolisticNiss.com

Time 40 minutes
Difficulty Easy
Servings 1 Cup
Diet vegan, gluten free
Category Condiment, Dip, Spread, Tapenade

Ingredients:

100 gr Artichoke Hearts, cooked
1 Clove Garlic
1/4 Tsp Fine Sea Salt
1/2 C Raw Pistachios, shelled (80 gr)
A handful of Fresh Parsley (about 5 grams)
1/2 Tbsp Capers, drained well
1/2 Lemon, juiced + 1-2 Tsp
2 Tbsp Artichoke cooking water, or more, as needed
1/2 Tbsp Extra Virgin Olive Oil (leave out for oil free and add in some extra cooking water)

Method:

Soak the pistachios: Add pistachios to a bowl, pour boiling water over them, and let them soak for for 5-10 minutes. Rinse them with cold water, and use your fingers to slip off the skins.
If using preserved artichoke hearts skip to Step 5
If using fresh artichokes, prepare the artichoke hearts first: You'll need about 3-5 fresh artichokes depending on the size and weight. First prepare a lemon water bath by filling a large bowl with filtered water and add 1-2 teaspoons of lemon juice. Peel away all the tough outer leaves of the artichoke, dipping them in the lemon water bath as you go to prevent browning. Once you get to the heart, slice it in half lengthwise and use a small spoon or sharp parring knife to scrape out the prickly part then completely immerse the artichoke heart in the lemon water bath until you're ready to use it. Repeat until you've cleaned all of the fresh artichokes.
Boil the artichoke hearts: Fill a pot with fresh filtered water, add artichoke hearts, cover them with water and bring to a boil. Reduce heat and let simmer for 25-30 minutes until the artichokes are soft. Remove the artichokes from the pot, reserving the cooking liquid, and let them drain in a mesh strainer for a minute or two. Measure out 100 grams for this recipe and reserve any leftovers to top the dip or eat on a salad.
Make the tapenade:
- If using fresh artichokes: Add 100 grams of the previously cooked artichoke hearts, the blanched skinned pistachios and all other ingredients except cooking water and oil to a food processor and blend on high speed, stopping every now and again to scrape down the sides. It may take a good 3 minutes to get the consistency of a spread. Add water and/or oil and process again to the desired consistency.
- If using preserved artichokes: If using artichokes that are preserved in water, then the recipe will work as is. However, if they are preserved in oil and/or vinegar and added salt, start by blending the strained artichoke hearts and pistachios then taste add salt, lemon, oil and/or the preserved liquid as needed until you like the taste and consistency.
- If you like your dips to have texture and bite, don't over process it.
Serve the tapenade: Use it as a spread or dip on your favourite bread or crackers.