Would this tapenade taste better with fresh artichokes? Ad Choices. Take a trip to the grocery store and you'll find an old friend hanging out near the pasta or the canned tomatoes or maybe the beans. I would say you're right on with the rinsing beforehand, as canned artichoke hearts tend to be in pretty acidic oil. I really do, especially when I'm either a) at a restaurant and someone went through the trouble of processing the damn things for me or b) at home, eating canned artichoke hearts that have been chopped up with a bunch of herbs, drowned in olive oil, and scattered liberally on top of grilled fish. Here's a promise: I will never clean (or butcher, or dismantle, or whatever the hell you call this impossible process) a fresh artichoke in the kitchen. This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This simple canned artichoke tapenade makes pany old piece of fish look preeeeeetty special, if you ask us. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Add a healthy amount (and by healthy, I mean substantial) of olive oil to the artichokes and lemon juice. Canned artichokes do the job just fine, and as a result, this whole thing takes about five minutes to make. #8 Add to a simple piccata sauce of butter, lemon juice, Non-Pareil Capers, and white wine and serve over pan-seared chicken or fish. Listen: Your time is more valuable than that (there’s a formidable amount of Game of Thrones message boards to read before next season starts). Restaurant recommendations you trust. To revisit this article, visit My Profile, then View saved stories. Start cooking. But back to the artichokes. You can go for a finer or chunkier texture based on how you’re feeling, what your horoscope told you, or what your doctor thinks is best for you in the long-term. The exact size isn’t important here, you just want to make sure you’re not getting big pieces of the leaves or chunks of the heart. Mixing this thing right into pasta is as easy as it gets. The artichokes should be bathing in olive oil. This is the most involved part of this recipe, and the fact that you still need to do all of this chopping further validates my disgust for prepping fresh artichokes. Our recipes include pictures, are easy to follow, and can be saved to your recipe box. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. It’s the most nonsensical waste of time and utter disregard for the general well-being of your fingers. Throw it on top of grilled fish, roasted chicken, seared scallops, or pork chops. 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