Open Accessibility Menu

Artichoke Relish

Makes approximately 1 pound

Artichoke Relish


¾ lb. artichoke hearts

1 lemon, zested and juiced

1 bunch chives

¼ tsp. ground cumin

1 large roasted red bell pepper,

skinned, seeds removed, diced small

1 cup high quality extra virgin olive oil

Pinch ground white pepper

Dice the artichoke hearts finely and place into a mixing bowl; mix in lemon zest and lemon juice. Add cumin and white pepper along with about ½ of the olive oil. Mix well. Stir in diced red peppers along with the remaining olive oil. Transfer to a smaller bowl, cover and refrigerate until ready to use. It can be left at room temperature if you are planning to use the same day.

Optional: If you like, add parmesan cheese, green olives, capers, tuna fish, diced tomatoes, roasted garlic cloves or sautéed mushrooms.

Relish can be used as a dip for vegetables, on your favorite fish, as a topping for an omelet, or even as a stuffing for a chicken breast. Relish is more delicious at room temperature.

Nutrition Facts

Per serving: 130 calories, Total fat: 14g, Saturated fat: 2g, Monounsaturated fat: 10g, Sodium: 55mg, Carbohydrates: 3g, Fiber: 1g, Protein: 1g

Chef Jason