Ingredients:
- 1/2 cup brine-cured green olives such as picholine, pitted and chopped
- garnish: fresh parsley sprigs
- accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping
Directions:
- In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
- Serve dip with fennel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 680.06 Kcal (2847 kJ) | ||
| Calories from fat | 504.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.1g | 86% | |
|---|---|---|---|
| Sodium | 192.08mg | 8% | |
| Potassium | 1760.63mg | 37% | |
| Total Carbs | 40.73g | 14% | |
| Sugars | 13.75g | 55% | |
| Dietary Fiber | 16.49g | 66% | |
| Protein | 7.4g | 15% | |
| Vitamin C | 429.7mg | 716% | |
| Iron | 12.2mg | 68% | |
| Calcium | 163mg | 16% | |
| Amount Per 100 g | |||
| Calories | 89.72 Kcal (376 kJ) | ||
| Calories from fat | 66.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 86% | |
|---|---|---|---|
| Sodium | 25.34mg | 8% | |
| Potassium | 232.29mg | 37% | |
| Total Carbs | 5.37g | 14% | |
| Sugars | 1.81g | 55% | |
| Dietary Fiber | 2.18g | 66% | |
| Protein | 0.98g | 15% | |
| Vitamin C | 56.7mg | 716% | |
| Iron | 1.6mg | 68% | |
| Calcium | 21.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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