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Four rectangular crispbread pieces topped with a spread, sliced olives, dollops of yellow sauce, and fresh parsley are arranged neatly on a marble and wood serving board.

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
Cook Time 29 minutes
Total Time 40 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 32
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Notes

Storage: the tapenade keeps in a sealed container in the fridge for up to 4 days. The aioli, made with raw egg yolk, is best used within 2 days; keep refrigerated and assemble crackers just before serving.

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