A light and plant-based Spanish tapenade
Not all tapenade has to be heavy on olives. This vegan Spanish tapenade with artichokes and fresh parsley is lighter, brighter, and perfect for anyone who prefers spreads with more lift than weight. The artichokes bring a gentle earthiness, while parsley cuts through with freshness. It’s a tapenade that feels just as welcome at a spring picnic as at a cosy winter table.
I first tried this artichoke variation a couple of years ago, where marinated artichoke hearts were served simply with olive oil and lemon. Blending them into a tapenade seemed like a natural evolution. The result was something softer than olive-only spreads but still distinctly Spanish, especially when paired with sherry vinegar and a drizzle of good olive oil.
Compared to the richer roasted garlic tapenade, this vegan version feels lighter and greener. It’s also more adaptable, suiting vegan diets without sacrificing flavour.
This recipe is part of my Spanish tapenade recipes collection. For a full tapas spread, serve it alongside Spanish vegetable tapas and add wedges of manchego for the non-vegans, using my Spanish cheese tapas guide.
Ingredients for vegan Spanish tapenade with artichokes
- 200g artichoke hearts (cooked or from a jar, drained)
- 100g green olives, pitted
- 2 garlic cloves
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon sherry vinegar
- Sea salt to taste
- Black pepper to taste
Ingredient notes
Artichoke hearts packed in water or brine are best. If using marinated artichokes in oil, drain them thoroughly to avoid making the tapenade greasy. Frozen artichokes work too if cooked and cooled before blending.
Fresh parsley is essential here. It brings vibrancy and helps lighten the flavour of artichokes, which can otherwise feel dense. Other herbs like coriander or basil can work as variations, but parsley keeps things rooted in Spanish tradition.
Instructions
Place the artichoke hearts, olives, garlic, parsley, lemon juice, and vinegar in a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a coarse spread. Season with salt and pepper to taste.
For a rustic approach, chop the artichokes and olives by hand, then stir in crushed garlic and parsley. This gives a looser texture, almost like a relish, which works well as a topping for grilled vegetables.
Cooking techniques explained
Blending artichokes can make the mixture too soft if overdone. Short pulses work best to keep texture, ensuring the tapenade doesn’t become mushy. Balancing lemon juice and vinegar is important. Artichokes have a slightly sweet, nutty flavour, and a touch too much acid can overshadow that. Taste gradually and adjust as needed.
What to serve with this recipe
This vegan tapenade is wonderful spread onto crostini or stirred through warm couscous. Its lighter profile means it works well with grains, offering freshness without weighing them down. It’s also excellent with grilled vegetables such as aubergines, courgettes, and peppers. The parsley keeps everything bright, making it a perfect fit for outdoor meals in summer.
Wine and beer pairings
Verdejo from Rueda works beautifully, with its citrus and herbal notes echoing the parsley. Albariño also pairs well, its minerality cutting through the artichokes’ earthy sweetness. For beer, a citrusy wheat beer enhances the freshness, while a light lager keeps things simple and refreshing without clashing.
FAQ about vegan artichoke Spanish tapenade
Can I make this without olives?
Yes, though the flavour will be gentler. If you’d like a more olive-forward version, try my green olive and lemon tapenade.
Are marinated artichokes suitable?
They can be used, but they often come heavily seasoned. Drain them well, and reduce the added salt. For a smokier option, see my sun-dried tomato tapenade.
How long does vegan artichoke tapenade last?
Stored in a sealed jar in the fridge, it lasts up to four days. For longer storage advice, see below.
Is this gluten-free?
Yes, naturally. It’s also vegan, making it suitable for a wide range of diets. For another vegan option, my roasted garlic tapenade is also plant-based.
Tips for success with vegan Spanish tapenade recipes
Drain the artichokes well. Excess liquid can water down the flavour and make the tapenade soggy. A few minutes in a colander makes a big difference. Don’t overblend. Leaving some chunks of artichoke and olive creates texture, making the spread more interesting to eat.
Recipe variation suggestions
Add roasted red peppers for sweetness and colour. This turns the tapenade into something closer to romesco, but lighter and vegan-friendly. Stir in toasted almonds or walnuts for nutty richness. This makes the tapenade heartier and gives it more body, ideal for colder months.
Storage and reheating vegan Spanish tapenade recipes
Store in a sealed container with a drizzle of olive oil on top. It lasts up to four days in the fridge. Freeze in small portions for up to a month, thawing overnight in the fridge before serving. No reheating is needed, though it can be gently warmed with olive oil and used as a topping for pasta or grains.
Unusual ingredients explained
Artichoke hearts are the star. They’re nutty and slightly sweet, giving this tapenade a gentler flavour. Jarred or frozen versions make the recipe accessible year-round. Sherry vinegar keeps the recipe rooted in Spanish cooking. Its soft acidity balances the earthiness of artichokes far better than harsher vinegars.
Vegan Spanish Tapenade with Artichokes and Fresh Parsley
Ingredients
- 200 g Artichoke hearts
- 100 g Green olives pitted
- 2 cloves Garlic
- 2 tbsp Fresh Parsley chopped
- 2 tbsp Olive oil extra virgin
- 1 tsp Lemon juice
- 1 tsp Sherry vinegar
- Sea salt to taste
- Black pepper to taste, freshly ground
Instructions
- Place the artichoke hearts, olives, garlic, parsley, lemon juice, and vinegar in a food processor. Pulse until chunky. Slowly drizzle in olive oil while pulsing until the mixture forms a coarse spread. Season with salt and pepper to taste.
- For a rustic approach, chop the artichokes and olives by hand, then stir in crushed garlic and parsley. This gives a looser texture, almost like a relish, which works well as a topping for grilled vegetables.