Why This Recipe Works
For our artichoke tapenade recipe, we preferred baby artichokes to large artichokes, which tend to be tough and fibrous. We slowly cooked them in pure olive oil, chosen for its complementary fruity flavor. It was imperative that the artichokes for the artichoke tapenade recipe were completely submerged in the oil; if any leaves stuck out, they became dry and tough. Cooked long and slow, the artichokes became tender and infused with flavor. To create the tapenade, we simply processed the artichokes, some reserved oil, walnuts, thyme, garlic, lemon zest and juice, cayenne, salt, and pepper in a food processor until smooth.