Travel inspires culinary creativity and invites a little piece of a foreign culture to our palates. With our upcoming summer holiday to Provence, I was encouraged to lean into a dish which originated from that region. So, for our traditional Friday afternoon happy hour, my family is enjoying an artichoke tapenade that is a perfect balance of both delicate and rich flavors. In a cooking class I took in Paris, where one of the dishes we made was an olive tapenade, the French instructor mentioned that summer in France signifies it’s tapenade season.

It’s extremely quick to whip up and with only a few ingredients, it makes for the perfect bite to share with others. The seasonings and flavorings can be tailored to preferred tastes, welcoming a plethora of options. To add brightness to my tapenade, I opted for lemon zest and juice, which pairs well with the bold flavor of Dijon mustard. For a hint of aromatic and savory flavors, I sprinkled herbes de Provence on top. Throw all of the ingredients into a food processor and within minutes, you have a spread that can be beautifully served on pieces of fresh baguette or crackers.

This recipe was inspired by David Lebovitz’s artichoke tapenade.

Ingredients:

• 14 oz can artichoke hearts
• ½ cup pitted green Castelvetrano olives
• 1/3 cup olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves
• 1 teaspoon Dijon mustard
• 1 Tablespoon capers
• ¼ cup fresh basil
• 1 Tablespoon fresh rosemary (optional)
• Pinch of salt and pepper (adjust to taste)
• ½ teaspoon herbes de Provence, sprinkled on top

Add all of the above ingredients to a food processor. Blend until well mixed transfer to a serving bowl. Sprinkle herbes de Provence on top and serve with fresh baguette slices or crackers. It can be stored in a closed container in the fridge for up to 3 days.

Bon appétit!