Oven Roasted Stuffed Artichokes with Tomato, Olive, and Pickled Lemon Tapenade Recipe

Drawing inspiration from the Mediterranean, this recipe takes the humble artichoke and transforms it into a vibrant appetizer. The play of the tangy, salty tapenade against the earthy sweetness of the artichoke is a delightful taste journey, reminiscent of sunny days by the sea.

Ingredient List:

For the stuffed artichokes:

• 4 medium artichokes, prepared for stuffing (tops trimmed, outer leaves removed, choke removed)

• 2 tablespoons olive oil

• Salt and pepper to taste

For the tapenade:

• 1 cup cherry tomatoes

• 1/2 cup kalamata olives, pitted

• 1/4 cup pickled lemons, finely chopped

• 1 clove garlic, minced

• 1/2 cup fresh parsley, finely chopped

• 1/4 cup olive oil

• 1 tablespoon red wine vinegar

• Salt and pepper to taste

Preparation Steps:

1. Preheat the oven to 400°F (200°C).

2. Prepare the artichokes: Rub the artichokes with olive oil, salt, and pepper. Place them in a baking dish and cover with foil.

3. Roast the artichokes in the preheated oven for about an hour, or until the leaves are easily removable and the hearts are tender.

4. While the artichokes are roasting, prepare the tapenade: In a food processor, combine cherry tomatoes, kalamata olives, pickled lemons, garlic, parsley, olive oil, and red wine vinegar. Pulse until coarsely chopped. Season with salt and pepper to taste.

5. Once the artichokes are ready, carefully spoon the tapenade into the center and in between the leaves of each artichoke.

6. Serve warm, inviting your guests to pluck the leaves and scrape off the tapenade along with the tender part of the artichoke with their teeth.

Chef's Tips:

• To prevent artichokes from browning while you're preparing them, keep them in a bowl of water with a squeeze of lemon.

• Make sure to remove all the fibrous choke from the artichokes to make them more enjoyable to eat.

Cooking Time & Servings: Preparation Time: 20 minutes Cooking Time: 60 minutes Servings: 4

Drink Pairing: A chilled glass of Sauvignon Blanc, with its light, herbaceous notes, would be a delightful accompaniment to this Mediterranean-inspired dish.