Cannabis recipe: Pot d’Huile artichoke and olive appetizers

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While researching better ways to use artichokes beyond tossing them on pizza, I came across a rare and elegant canned vegetable product: artichoke bottoms. I was surprised to find such a convenient and plate-worthy execution of the prickly artichoke.

A change of pace from crostini and more flavorful than the workhorse endive, artichoke bottoms are exactly what they sound like — the edible bottom shell of an artichoke.

Imported from Italy or Spain, the product is tricky to track down. Look for them at your fanciest urban grocer or Italian delicatessen before resorting to Amazon (as I did), where a can runs from $4–$7.

Begging to be filled with a creamy cheese, artichokes bottoms are typically canned in water and require cooking. Use a mild goat cheese topped with a simple olive tapenade to help this elegant dish comes together without a fuss.

Pot d’Huile cannabis-infused olive oil and artichoke bottoms, a rare and elegant canned vegetable product. Photo: Nora Mounce

To elevate this recipe with a medicinal infusion, look for Pot d’Huile’s cannabis-infused olive oil at your local dispensary. A gourmet olive oil rendered from premium flower grown in California’s Sierra Foothills, each golden tablespoon of Pot d’Huile contains 15 mg of THC.

Feel free to tweak the ratio of regular olive oil to Pot d’Huile if a higher or lower potency suits to your preferences.*


  • 1 can artichoke bottoms, drained
  • 4 oz goat cheese
  • 1 small garlic clove, minced
  • 1 tablespoon fresh herbs (dill, parsley, basil) finely chopped
  • Fresh ground black pepper and salt, to taste
  • ¼ cup pitted green olives, drained
  • 2 tablespoons capers, drained
  • 2 tablespoons Pot d’Huile cannabis-infused olive oil
  • 1 tablespoon lemon juice

Preheat oven to 375 degrees.

Drain artichoke bottoms. Depending on the manufacturer, a 14-ounce can contains five to seven bottoms.

Mix goat cheese, garlic, herbs and salt and pepper to taste. Since the olive tapenade is quite salty, season modestly.

Fill each artichoke bottom with cheese mixture. Bake for 18 minutes or until cheese is lightly browned.

While goat cheese bottoms are baking, prepare olive tapenade. Roughly chop drained green olives and capers. In small mixing bowl, combine with Pot d’Huile and lemon juice.

Remove from oven. Carefully spoon about 1 teaspoon of tapenade atop each. Serve immediately.

*Potency will vary based on preparation, but if six artichoke bottoms are prepared and all the tapenade is utilized, each appetizer will contain roughly 5 mg of THC. Label appropriately and enjoy!

Disclaimer: THC can affect people differently, so be aware of the amount you consume and its impairing effects. Always do the cannabis dosage math, measure carefully and be especially sure to not overdo it.