Hearts of palm, artichoke tapenade tortillas

Hearts of palm, artichoke tapenade tortillas

 

I am very excited that spring will be coming soon and I am looking forward to the warmer weather, I decided to prepare an appetizer that you can make during the  spring season. One great ingredient for the season is the artichoke.

I used tortillas as the base of this appetizer. They are very rich and quite practical because they  are very soft and easy to cut . As I wanted to prepare a snack size appetizer, the original size quesadillas were a little larger than I was expecting. Since the tortillas are so soft, it is quite easy to transform them into a small size.

These appetizers are pretty easy to make. You can prepare the filling in advance and assemble everything when guests arrive. Tip: try to assemble them when guests are ready to eat. If the tortillas are warm, the flavor is much more delicious.

You can use canned artichokes that are already marinated or you make them at home. You can flavor the fresh artichokes the way you like with spices.

During my childhood I have always been quite a fan of this delicious vegetable. You can eat it in infinite ways, as an ingredient for making other recipes or simply by dipping the leaves in vinagrete, and tugging them through your teeth to draw off the tender part. You will then get to the heart of the artichoke, my favorite part!

Heart of palms and artichoke tapenade

• 20 kalamata olives
• 2 chopped capers
• 2 cloves of garlic
• 1 ½ tablespoons of lemon juice
• 1 tablespoon olive oil
• 1 teaspoon anchovy paste
• Salt and fresh black pepper
• 3.5 ounces artichoke
• Parmesan cheese (to taste)
• 7.8 oz hearts of palm, for garnishing
• Chopped dill, for garnishing
• 5 or 6 Flour Tortillas

Procedure

1. Place all ingredients in a multiprocessor (less the heart of palm, parmesan cheese the heart of palm and dill)

2. Shave the parmesan cheese very thin

3. Shave the heart of palm very thin as well

4. Cut out 3 or 4 small circles in each tortilla with a metal mold

5. Heat up the small tortilla for 15 seconds in a hot skillet, add the shaved parmesan cheese

6. Make ring shapes with shaved hearts of palm slices

7. Place a warm mini tortilla on a serving plate

8. Add a ½  teaspoon of tapenade mixture in each hearts of palm ring shape

8. Place the ring shape on the tortilla

9. Garnish with chopped dill

10. Enjoy!