Purple Artichoke and Green Asparagus Tapenade Tartines


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Ingredients (4 pieces)
  • 4 large purple artichokes
  • 1 lemon
  • 4 green asparagus spears
  • 4 slices French-style country bread or multigrain bread
  • 8 caper berries marinated in vinegar
  • 4 tablespoons tapenade
  • freshly ground black pepper
  • olive oil
  • sea salt


Step 1: Vegetables

Break the stem off of the artichokes, and remove the hard leaves. Cut the top off with a large sharp knife, and cut around each artichoke with a small knife until you come to the tender leaves. As you work, place the leaves in water with the juice of a lemon.

Steam the artichokes for approximately 20 minutes.

While the artichokes are cooking, peel and wash the asparagus. Remove the woody end, and slice the asparagus into fine shavings with a mandoline.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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