Inspired by the tapenade we bought down south, Tony wanted to make some himself.
Not having any sundried tomatoes on hand, he dried some out (sprinkled with herbs) in a cool oven on a bed of salt for 5 hours. Once cooled we tossed in olive oil and stored in the fridge for a few days.
Never having cooked artichokes before, it was a bit of a learning curve, but he cut off the stem (probably should have left some on) and simmered the whole artichoke in salted water and the juice of a lemon for 20 minutes. Pulled off all the leaves and cut off the furry bit to be left with just the artichoke heart.
Then simply “zhurpped” the artichoke heart, drained green olives, and dried tomatoes.
Yum. Time to duck down to the patisserie for a fresh baguette to spread it on.
Maybe next year we will have enough of our own tomatoes to use!