Muffuletta with Artichoke Tapenade

Muffuletta with Artichoke Tapenade
  • Prep Time
  • 6Servings


  • 3 cups marinated artichokes, chopped
  • 1 1/2 cups roasted red peppers, chopped
  • 3/4 cup pitted black olives, chopped
  • 4 tablespoons EVOO
  • 1 1/2 teaspoons dried oregano
  • 1 round rustic loaf (about 1 1/2 lbs.), split horizontally
  • 4 ounces thinly sliced ham or prosciutto
  • 4 ounces thinly sliced mortadella
  • 4 ounces thinly sliced salami
  • 6 ounces thinly sliced provolone
  • 1/2 cup thinly sliced red onions


In a food processor, pulse the artichokes, peppers, olives, 3 tbsp. EVOO and the oregano to a coarse puree; season. Hollow out the top of the loaf, leaving a 1 1/2-inch border; drizzle with the remaining 1 tbsp. EVOO. Spread half the artichoke tapenade on the bread bottom. Add the meats and cheese, the remaining tapenade, onion slices and bread top. Press down to compact. Wrap tightly in plastic, then foil, crimping the edges to seal. Refrigerate at least 4 hours. Cut into wedges.