About the Recipe
Why not bring the flavors of the Mediterranean to your dinner table tonight? I just love the versatility of this little recipe with its endless serving possibilities. The artichokes help to mellow out the saltiness of the olives, and the hot peppers add just the right amount of subtle heat. Made with a good quality EVOO, it's sure to impress!
Ingredients
1 can artichoke hearts in water or brine, well drained and coarsely chopped
1 cup mixed olives, pits removed, well drained and coarsely chopped
1/2 cup sundried tomatoes, coarsely chopped
1 heaping tablespoon of Herbs de Provence
1/4 cup good extra virgin olive oil
Preparation
Add all ingredients to a medium sized bowl and stir well
Pour into two 400 ml jars and add half the olive oil to each jar.
Refrigerate until ready to use. Before serving, stir again to redistribute the settled oil.
Can be stored for up to one month in the fridge.
Note
For a finer consistency more like a tapenade, you can blend everything in your food processor for a few seconds.