We've got a new tapenade to add to our collection, and it may surprise you to learn that there are no olives in this one! Fear not, you won't miss them in this Artichoke Lemon Tapenade. It's loaded with lemons, capers, garlic, Parmesan, almonds, and of course, artichokes. This ultra-lemony, ultra-savory tapenade is the ultimate base for sauces, gratins, and dips, and it will pair just beautifully with white fish, breads, roasted vegetables, and anything creamy.
What better food to test out on our first batch of Artichoke Lemon Tapenade than heart-healthy, sustainable Alaskan cod. Cod is a natural match for all things lemony and creamy, so it was perfectly obvious that these two would make a winner. What I didn't realize was how utterly simple the recipe would be to prepare! All ingredients are literally tossed in a bowl to comingle, and then for 10 minutes in the oven. I didn't even need a cutting board. Now that's easy cookin'!
Makes 4 to 6 servings.
Find this recipe at www.theolivepress.com/blog/entry/roasted-lemon-artichoke-cod