Artichoke Sour
2 ounce Cynar Liquor
1 ounce Simple Syrup
1/2 ounce fresh Lemon Juice
1 egg white
Dry shake one egg white. Add remaining ingredients and ice to cocktail shaker and shake vigorously a second time. Strain into a double old fashioned glass filled with ice. Serve garnished with orange slice and maraschino cherry.
Artichoke Tapenade
1 14 ounce can artichoke hearts, drained
7 pitted kalamata olives
1 clove garlic chopped
1 tablespoon non-pareil capers
1 teaspoon lemon juice
1 tablespoon GOOD olive oil (or more if making the smoother, spreadable version)
Place artichoke hearts, kalamata olives, garlic, capers, olive oil, and lemon juice in a food processor. Pulse until mixture is chopped (or puréed) to your preferred consistency. Because of the salt content, this tapenade should last in refrigeration for months, but this stuff is so good you’ll polish it off WAY before it has a chance to go bad. Enjoy on EVERYTHING!