Tomato, Artichoke and Olive Tapenade

This recipe stems from one published in Food and Wine in the early 90's.  I have been making it since and the recipe has evolved to make the most of what is in my herb garden.  The traditional way to enjoy this is on toasts.  It is also a fabulous topping for baked white fish, pasta topping and dip for crackers.

• 2 cups sundried tomatoes soaked in 1 cup water for 1 day
• 1 clove garlic
• 1/4 cup olive oil
• 2 cups artichoke hearts
• 1 cup black olives
• 2 tbsp fresh thyme
• 2 tbsp fresh oregano
• 1 tbsp Garlic Lover's Vinegar

Soak tomatoes in 1 cup water for 1 day, drain before using.  In a blender or food processor chop the tomatoes and garlic in the olive oil.  After 2 minutes add the artichoke hearts.  Process for one more minute and include the olives.  Blend for 2 minutes and include the herbs, thyme, oregano and Garlic Lover's Vinegar.  When the consistency is to your liking transfer to serving bowls.  Keep what you do not use in the refrigerator.  It will be good for up to 3 weeks.

More Crudite Ideas:

• Tzajiki - cucumber dip
• Picalilli
• Garlic Aoli
• Fresh Tomato & Corn Salsa

Photo Credit:  My Recipes