Artichoke Olive Dip with Fennel Crudites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry |
1/4 cup olive oil |
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
1/2 cup brine-cured green olives such as picholine, pitted and chopped |
3 tablespoons finely chopped fresh parsley leaves |
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:
1. 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.
2. Serve dip with fennel.
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