Vegan Spanish Tapenade with Artichokes and Fresh Parsley
This vegan Spanish tapenade combines artichokes, olives, parsley, lemon juice, and sherry vinegar for a light, fresh spread. Perfect for tapas, vegetables, or plant-based meals, it’s versatile, balanced, and naturally vegan and gluten-free.
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.
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.
Nutrition
Calories: 125kcalCarbohydrates: 5gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 320mgPotassium: 140mgFiber: 3gSugar: 1gVitamin A: 200IUCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
