Artichoke Olive Dip With Fennel Crudites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An addictive appetizer with a light, fresh taste. Ingredients:
14 - 16 oz. can artichoke hearts, rinsed and drained |
1/4 c. good olive oil |
1 garlic clove |
1/4 tsp. salt |
1/2 c. brine cured green olives, such as picholine, pitted and chopped |
3 tbs. fresh parsley, finely chopped |
2 medium fennel bulbs (sometimes called anise), cut into strips or triangles for dipping |
Directions:
1. Mince the garlic, then mash to a paste with the salt. Set aside.
2. In a food processor, puree the artichoke hearts with olive oil, until smooth - about 2 minutes.
3. Transfer the puree to a bowl and stir in the garlic paste, olives, and parsley.
4. Chill dip for at least 4 hours, and up to 24 hours.
5. When ready to serve, garnish with additional parsley, and serve with fennel.
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