Page title and description
Jerusalem artichokes and black olive tapenade
This delicious, easy-to-make tapenade will keep in the fridge for a good few days. The tapenade can be served with anything from boiled potatoes and steamed broccoli to pork chops and white fish. You could also dot it over a roast veg and goat's cheese tart.
Ingredients
main
- 500g Jerusalem artichokes
- olive oil
for the tapenade
- 350g black olives
- 3 tbsp capers, rinsed and drained
- 6-8 anchovies
- 1 large garlic clove, crushed
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- olive oil
- small handful fresh parsley, chopped (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
main
-
Step 1
Wash and halve the artichokes and toss with a little olive oil. Season and roast for about 30 minutes, until tender.
For the tapenade
-
Step 1
blend all the ingredients apart from the olive oil and parsley in a food processor. Gradually add enough olive oil until the mixture is a rough paste.
-
Step 2
Pour the artichokes onto a serving dish, drizzle with tapenade and sprinkle with chopped parsley.
