Pregnancy Friendly Gluten Free Artichoke Tapenade Plate
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Learn more →Ingredients
6 servings
For the tapenade
- 1 can (14 oz) artichoke hearts in water, drained and patted dry
- ½ cup pitted kalamata olives
- ¼ cup pitted green olives
- 2 tbsp capers, drained
- 2 cloves garlic, roughly chopped
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- 1 package (4–5 oz) gluten free crackers
- 1 cup cherry tomatoes
- 1 cup cucumber slices
- ¼ cup fresh flat-leaf parsley sprigs, for garnish (optional)
Instructions
- 1
Combine the artichoke hearts, Kalamata olives, green olives, capers, and garlic in the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped — the texture should be chunky, not a smooth paste.
- 2
Add the olive oil, lemon juice, lemon zest, dried oregano, and red pepper flakes. Pulse 3–4 more times until just combined and the mixture holds together but still has visible texture.
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