Artichoke Tapenade | Food52

This artichoke tapenade recipe is a bright, punchy vegetarian appetizer that's perfect for parties. The recipe is excerpted with permission from 'Vegetarian Party Food' by Jessica Oldfield, published by Hardie Grant Books. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 4

INGREDIENTS
150 grams (5 oz) Marinated Artichoke Hearts (see below)
65 grams (2 ¼ oz) Romesco Sauce (see below)
2 tablespoons pistachio nuts, roughly chopped
1 pinch Salt

For the marinated artichoke hearts:
1 bay leaf
1 lemon, juiced, plus the zest pared into thick strips
1 orange, peeled or cut into thick strips
330 grams (11 ½ oz) whole artichoke hearts
6 whole black peppercorns
1 teaspoon fennel seeds, lightly toasted
250 milliliters (8 ¾ fl oz/1 cup) extra-virgin olive oil

For the Romesco sauce:
2 red bell peppers, blackened over an open flame, peeled and deseeded
100 grams (3 ½ oz) blanched almonds, toasted
1 garlic clove, peeled and crushed
1 small roma (plum) tomato, chopped
1 tablespoon raspberry wine vinegar
1/4 teaspoon salt
120 milliliters (4 fl oz/ ½ cup) extra-virgin olive oil

FULL RECIPE HERE ►► https://f52.co/2SlXKTU

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