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Jerusalem artichokes and black olive tapenade recipe image

Print Jerusalem artichokes and black olive tapenade

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 & 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 & pepper


  1. Wash and halve the artichokes and toss with a little olive oil. Season and roast for about 30 minutes, until tender.
  2. For the tapenade, 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.
  3. Pour the artichokes onto a serving dish, drizzle with tapenade and sprinkle with chopped parsley.
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