Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 1 1/2 cups
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
Preparation
Step 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.
Step 2
Serve dip with fennel.
