Artichoke Heart Tapenade Recipe

Cook the artichokes in a pressure cooker with a little water and half a lemon for 35 minutes.

Prepare the ingredients for the tapenade: chop the apricots into pieces. Toast the pine nuts in the oven at 180°C for 20 minutes.

When the artichokes are cooked, remove the leaves and set aside.

Once the artichoke hearts are peeled, place them in a blender with the grape seed oil and the cream, and season (with salt and pepper).

Blend everything until you achieve a smooth mixture, then add the pine nuts and diced dried apricots.

Stir, place the tapenade in a bowl or on a plate to serve with a drizzle of olive oil on top and some pine nuts and diced dried apricots for decoration.

Finally, use the artichoke leaves as an edible spoon to enjoy.