Artichoke Tapenade Recipe

• 4 x artichokes Juice of 1/2 lemon plus
• 1 tsp lemon juice divided
• 1/4 c. extra virgin olive oil
• 1/4 c. minced pitted green Sicilian olives
• 1 x garlic clove chopped
• 1/2 tsp chopped fresh thyme Salt to taste Freshly-grnd black pepper to taste Fresh thyme sprigs Toasted French bread slices

1. Trim the tops and stems of the artichokes.
2. Stand the artichokes upright in a steamer, and steam till a leaf easily pulls out from one of them, about 45 min.
3. Remove the artichokes; when cold sufficient to handle, remove the leaves and throw away.
4. Scoop out the chokes with a spoon.
5. Peel and remove any tough skin from the stems and bases of the artichokes, placing the cleaned bottoms in a bowl of water with the juice of half of a lemon as you work.
6. Cut the bottoms into quarters.
7. Pulse in a food processor till pureed but slightly chunky.
8. Add in the extra virgin olive oil, pulsing to mix.
9. Spoon the mix into a small bowl, and stir in the olives, garlic, 1 tsp.
10. lemon juice, chopped thyme and salt and pepper to taste.
11. Spoon into a serving bowl and garnish with thyme sprigs.
12. Serve with toasted French bread slices.
13. This recipe yields 6 servings.

artichokes juice, lemon juice, extra virgin olive oil, olives, garlic, salt

Taken from cookeatshare.com/recipes/artichoke-tapenade-69925 (may not work)