Pic of Jerusalem artichokes and black olive tapenade

Jerusalem artichokes and black olive tapenade

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Jerusalem artichokes and black olive tapenade

Side Serves 8 40 min
This delicious, easy-to-make tapenade will keep in the fridge for a good few days. The tapenade can be served with anything from boiled potatoes and steamed broccoli to pork chops and white fish. You could also dot it over a roast veg and goat's cheese tart.



  • 500g Jerusalem artichokes
  • olive oil

for the tapenade

  • 350g black olives
  • 3 tbsp capers, rinsed and drained
  • 6-8 anchovies
  • 1 large garlic clove, crushed
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • olive oil
  • small handful fresh parsley, chopped (optional)
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min


  • Step 1

    Wash and halve the artichokes and toss with a little olive oil. Season and roast for about 30 minutes, until tender.

For the tapenade

  • Step 1

    blend all the ingredients apart from the olive oil and parsley in a food processor. Gradually add enough olive oil until the mixture is a rough paste.
  • Step 2

    Pour the artichokes onto a serving dish, drizzle with tapenade and sprinkle with chopped parsley.

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