Ingredients

4 artichokes

1 Tropea red onion

100 g of pitted Taggiasche olives

3 spoonful of Aeolian salted capers

1 bunch of parsley

2 fillets of anchovy in oil

the juice of half a lemon

minced dry chili pepper

extra virgin olive oil

whole herb sea salt

 

 

Preparation

Soak the capers in lukewarm water. Clean the artichokes and shave off their tough outer leaves, the tips and the “chokes. put them in a bowl with water and lemon juice to avoid oxidation. Slice the onion and sautée it in a big pan with little olive oil and a touch of water. In the meantime, cut the artichokes into small chunks. Put into the pan when the onion is translucent and cook for ten minutes. Turn off the heat and let it cool down. In a bowl mix the olives, (drained) capers, artichikes, lemon juice, a pinch of chili pepper and parsley. Add little oil. Blend everything. Garnish with minced parsley and little oil. Serve the tapenade in a small bowl, in a glass lidded pot (similar to those containing marmelade) or on a toasted slice of rustic bread. You can keep the tapenade covered in oil in the fridge for two days.

Tradotto da Francesca Clemente