Artichoke Tapenade with Lemon Aioli

Fresh whole artichokes, trimmed and simmered until tender, pulsed into a chunky tapenade with Kalamata olives, capers, garlic, and lemon. Topped with a from-scratch lemon aioli on a Firehook Everything Like the Bagel cracker. Flaky salt to finish. Spring's best bite.

Why You'll Love This Recipe Artichoke Tapenade with Lemon Aioli ❤️

Fresh artichokes are one of the most rewarding spring ingredients to cook with. Trimming them takes a few minutes, but the flavor is completely different from anything in a jar - sweeter, more delicate, with a nuttiness that comes through when you pulse them into a tapenade. The Kalamata olives and capers add brininess without taking over. The lemon aioli is the classic - egg yolk, garlic, a slow drizzle of oil - and it ties everything together with richness and acid. The Everything Like the Bagel cracker brings sesame, poppy, and onion into the mix. It's a lot of flavor in one bite, and none of it is accidental.

Tips and Tricks

• When trimming artichokes, keep rubbing cut surfaces with lemon - they oxidize fast.
• The tapenade should be chunky, not smooth. Pulse carefully and check after each pulse.
• For the aioli, everything at room temperature emulsifies better. If it breaks, start a new yolk in a clean bowl and slowly whisk the broken mixture into it.
• Make both components ahead - they only improve after resting in the fridge for a few hours.

Variations

• Add sun-dried tomatoes to the tapenade for sweetness and color.
• Swap Kalamata olives for Castelvetrano for a milder, buttery olive flavor.
• Fold in a tablespoon of chopped preserved lemon for extra brightness.

Substitutions

• Fresh artichokes → canned or jarred artichoke hearts (drain well, skip the cooking step). Flavor will differ.
• Egg yolk aioli → mayo whisked with grated garlic and lemon in a pinch.
• Kalamata olives → green Cerignola or any briny olive.
• Neutral oil → light olive oil (avoid extra virgin for the aioli - it can turn bitter when whisked).

Best served with

• Spring entertaining or wine night.
• Alongside grilled fish or lamb.
• A chilled glass of Vermentino or Sauvignon Blanc.

How to Store Leftovers

Store tapenade and aioli separately in airtight containers in the refrigerator for up to 4 days. The aioli contains raw egg yolk - consume within 2 days for best food safety practice. Assemble crackers fresh.

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Artichoke Tapenade with Lemon Aioli

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Fresh whole artichokes, trimmed and simmered until tender, pulsed into a chunky tapenade with Kalamata olives, capers, garlic, and lemon. Topped with from-scratch lemon aioli on a Firehook Everything Like the Bagel cracker. Flaky salt to finish.

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Prep Time 20 minutes mins

Cook Time 29 minutes mins

Total Time 40 minutes mins

Servings: 12 crackers

Course: Appetizer, Snack

Cuisine: American, Mediterranean

Calories: 32

Ingredients Equipment Method Nutrition

Ingredients

  

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• 4 medium fresh whole artichokes
• 1 lemon halved
• 1 tablespoon kosher salt
• 2 cloves garlic peeled (for boiling)
• 1 bay leaf
• ¼ cup Kalamata olives pitted
• 1 tablespoon capers drained
• 1 clove garlic
• 1 tablespoon lemon juice fresh
• 2 tablespoon extra virgin olive oil
• 2 tablespoon fresh parsley chopped
• kosher salt to taste
• black pepper to taste
• 1 egg yolk room temperature
• 1 small clove garlic finely grated
• 1 tablespoon lemon juice fresh
• ½ teaspoon lemon zest
• ½ cup neutral oil
• ¼ teaspoon kosher salt
• flaky sea salt for finishing
• 1 lemon wedge for finishing
• Firehook Everything Like the Bagel crackers for serving

Equipment

• Large pot
• Food processor
• Mixing bowl
• Whisk
• Vegetable peeler
• spoon (for choke removal)

Method

 

1. Fill a large bowl with cold water and squeeze in half a lemon.
2. Trim each artichoke - cut off the top third, snap off dark outer leaves until you reach the pale yellow-green inner leaves, and peel the stem.
3. Halve each artichoke and scoop out the fuzzy choke. Rub cut surfaces with lemon and drop into the lemon water.
4. Bring a large pot of salted water to a boil. Add garlic cloves, bay leaf, and artichoke halves.
5. Simmer until completely tender when pierced with a knife - about 15-20 minutes.
6. Drain and let cool. Remove bay leaf. Reserve garlic cloves.
7. Add cooked artichoke hearts, reserved boiled garlic, Kalamata olives, capers, raw garlic, lemon juice, and olive oil to a food processor.
8. Pulse until chunky - 5-6 pulses. Do not over-process.
9. Transfer to a bowl. Fold in chopped parsley. Season with salt and pepper.
10. Whisk egg yolk, grated garlic, lemon juice, lemon zest, and salt together in a bowl.
11. Add neutral oil drop by drop, whisking constantly, until the emulsion takes hold.
12. Increase to a slow, steady stream while whisking until all oil is incorporated and aioli is thick and glossy.
13. Taste and adjust salt and lemon as needed.
14. Spoon artichoke tapenade onto each cracker.
15. Drizzle lemon aioli over the top.
16. Squeeze fresh lemon over the artichoke.
17. Finish with flaky sea salt.

Nutrition

Serving: 12crackersCalories: 32kcalCarbohydrates: 1gProtein: 0.4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 693mgPotassium: 15mgFiber: 0.2gSugar: 0.2gVitamin A: 91IUVitamin C: 3mgCalcium: 7mgIron: 0.2mg

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