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Lemon Artichoke & Olive Tapenade

Serves 8-12



  • 1 (14-ounce) can artichoke hearts
  • ½ roasted red pepper
  • Zest and juice of 1 lemon
  • ¾ cup pitted Kalamata olives
  • ¼ cup olive oil
  • 2 teaspoons finely chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • Crostini, crackers, or mini flatbread




Place the artichoke hearts, roasted red pepper, zest and juice of 1 lemon, olives, olive oil, garlic, parsley, basil, and crushed red pepper flakes into the bowl of a food processor. Pulse just until the ingredients are nicely combined.

Season to taste with salt and pepper. This can be prepared a day ahead and held in the refrigerator.

Serve with crostini, crackers, or mini flatbread. This is also delicious on sandwiches.


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When the crisp winter air transitions to the sweet spring breezes, I find myself yearning to be outdoors. I dream of picnics filled with fresh and exciting portable dishes that celebrate the seasonal changes. I love to imagine spreading a cozy blanket on a sea of spring grass and topping it with delectable dishes of food. Of course, potato salad is a must along with a jazzy rendition of deviled eggs. Who can resist those classics? I also like to include new favorites like stuffed roasted peppers and a boozy fruit salad for dessert. The main event is a BLT club with a lip-smacking good herby aioli—which takes this classic sandwich to an entirely new level of tasty. So grab a cozy blanket and your favorite beverages, and load up the picnic basket with these fresh and delicious recipes for your next fun-filled outdoor dining experience.

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