Artichoke Tapenade

Ingredients

• 150 grams (5 oz) Marinated Artichoke Hearts (see below)
• 65 grams (2 ¼ oz) Romesco Sauce (see below)
• 2 tablespoons pistachio nuts, roughly chopped
• 1 pinch Salt
• FOR THE MARINATED ARTICHOKE HEARTS
• 1 bay leaf
• 1 lemon, juiced, plus the zest pared into thick strips
• 1 orange, peeled or cut into thick strips
• 330 grams (11 ½ oz) whole artichoke hearts
• 6 whole black peppercorns
• 1 teaspoon fennel seeds, lightly toasted
• 250 milliliters (8 ¾ fl oz/1 cup) extra-virgin olive oil
• FOR THE ROMESCO SAUCE
• 2 red bell peppers, blackened over an open flame, peeled and deseeded
• 100 grams (3 ½ oz) blanched almonds, toasted
• 1 garlic clove, peeled and crushed
• 1 small roma (plum) tomato, chopped
• 1 tablespoon raspberry wine vinegar
• 1/4 teaspoon salt
• 120 milliliters (4 fl oz/ ½ cup) extra-virgin olive oil

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