This week’s Cook the Book Fridays recipe from My Paris Kitchen – Artichoke Tapenade (with Rosemary Oil) was the simplest “recipe” I’ve made in a while. It’s the sort of thing that is great to have up your sleeve when unexpected guests drop in because it’s made from ingredients you probably already have in your pantry (canned artichoke hearts, olive oil, capers, lemon juice, garlic and cayenne pepper). Whizzed up in a food processor, it’s the simplest dip/ tapenade ever and bonus? It tastes just like something you’d buy in a fancier food store. Win-win, I say!
David suggests serving this drizzled with a little rosemary oil but I skipped that this week because 1. No rosemary in the house when I needed it and 2. Jetlag required me to have a nap instead of going to buy some rosemary. Next time, maybe, though I didn’t think it needed it… It was so good just as it was!
Get the recipe for Artichoke Tapenade on page 53 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.
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