French Fridays: Artichoke Tapenade from My Paris Kitchen

David Lebovitz Artichoke Dip on eatlivetravelwrite.comThis 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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34 Responses to French Fridays: Artichoke Tapenade from My Paris Kitchen

  1. Shirley @ Flourishen Test Kitchen) April 1, 2016 at 09:19 #

    I agree this is a win win, perfect to whip up when unexpected guests show up.

  2. Rose April 1, 2016 at 14:40 #

    I was very happy to have an easy one this week and agree with you that this is one of those great non-recipes which will come in so handy in the future. Good luck with the jet lag.

    • Mardi Michels April 3, 2016 at 08:59 #

      Yes, love a good non-recipe that uses pantry staples!

  3. Margaret Jóhanna April 1, 2016 at 16:34 #

    This was so easy to make and everybody loved it.

  4. Betsy April 1, 2016 at 21:58 #

    The perfect thing to make when you were jetlagged. Do make the rosemary oil. It added another dimension to this fabulous dip plus it’ll go great on so many other things. You’ll love it, I promise.

    • Mardi Michels April 3, 2016 at 08:58 #

      I have no doubt I will. I get that I should have made the oil after everyone’s comments but it just wasn’t on the cards that day.

  5. Cakelaw April 1, 2016 at 22:11 #

    It seems like this was a winner with everyone! Yours looks terrific.

    • Mardi Michels April 3, 2016 at 08:58 #

      Agree – how could it not be, though? So tasty!

  6. Teresa April 2, 2016 at 03:21 #

    I’m glad this week’s recipe was a simple one – trying to take on a big project when jet-lagged is awful. I hope you try the rosemary oil some time. It finishes the tapenade beautifully.

  7. Katie April 2, 2016 at 09:28 #

    Well, I know you’ve already read my post and that you’ll try the rosemary oil next time. That said, it’s so nice that this recipe doesn’t need it and being jet lagged is not really conducive to doing anything much, is it? I’d imagine myself saying, “can’t someone just make this _for_ me?” 🙂

  8. Kathy April 2, 2016 at 10:01 #

    Give the rosemary oil a try next time, when you’re not jet lagged. It really was wonderful. Your tapenade looks lovely…glad you enjoyed it.

  9. Natascha April 3, 2016 at 04:07 #

    Beautiful photo! Do try the rosemary oil. You will be surprised just how easy and delicious it really is! xxxxx

    • Mardi Michels April 3, 2016 at 08:29 #

      Thanks, I have no doubt it’s easy – as I explained, I didn’t have rosemary and didn’t have the time to go and get any when I was prepping this to take to an Easter dinner…

  10. Nicole @ The 2nd 35 Years April 3, 2016 at 08:03 #

    You are right… simple but impressive. However, I would have a hard time serving this… I want to eat it all myself!

  11. marilyn April 3, 2016 at 21:35 #

    you’re right, the rosemary oil was more of a flourish, but I loved the green color and aromatic it added

  12. Bernice April 4, 2016 at 12:29 #

    Wow! Good thing this week’s recipe was an easy one. I probably would have skipped the herbed oil too.
    Since you’re our local French expert…it is still tapenade if one does not pulverize everything in a food processor or with a mortar and pestle? I made mine quite chunky because that’s how I like it, my reasoning being that all the proper flavours are there.

    • Mardi Michels April 6, 2016 at 06:32 #

      I’m not sure ho could get the consistency I would like with a mortar and pestle (especially with the artichokes) but the beauty of this is that it’s so flexible so you just make it how you like it!

  13. Renee April 4, 2016 at 17:26 #

    It definitely was good just as it was, but the oil was really nice too! Hope you have recovered from the jet lag!

  14. Mr. Neil April 5, 2016 at 08:17 #

    I did smile at the “everyday staples in the pantry”. For people reading this blog, why yes. 😉

    This was lovely and intense. A great dip with carrots or celery sticks as a snack.

    • Mardi Michels April 6, 2016 at 06:31 #

      Yes, these are everyday staples for many people (well, at least the French Fridays crew!)

  15. mary hirsch April 5, 2016 at 23:11 #

    You’re always excused for jet lag, Mardi. I just am happy every time I know you have the opportunity to travel to France and to your bit of paradise there. Although I know that keeping a second house in tip top shape always requires some effort, I hope you are enjoying the experience. I agree that this Artichoke Tapenade is something to be able to pull together quickly. Another David Lebovitz winner. Love this book.

    • Mardi Michels April 6, 2016 at 06:30 #

      This recipe is making me feel I need all these ingredients on hand in France now too!

  16. Clare Elizabeth April 6, 2016 at 15:36 #

    This looks absolutely delicious! I will definitely be making this to accompagnie my aperitif this weekend!! Very happy to have discovered your blog.

  17. Adriana April 9, 2016 at 19:39 #

    It was definitely good as it was! I added a few rosemary needles from our plant to make sure I got a bit of the flavor meant to come from the oil.

  18. sanya April 10, 2016 at 07:43 #

    I love the colour the cayenne sprinkled on top gives your dish!
    I am coming out of a nasty virus so I was glad it was an easy dish to make but I was caught off guard by how much flavour it packed! It was delicious!

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