Artichoke Olive Dip With Fennel Crudites
From ali4sls 17 years ago
- - to make
- Serves 6
An addictive appetizer with a light, fresh taste.
Ingredients
- 14 - 16 oz. can artichoke hearts, rinsed and drained shopping list
- 1/4 c. good olive oil shopping list
- 1 garlic clove shopping list
- 1/4 tsp. salt shopping list
- 1/2 c. brine cured green olives, such as picholine, pitted and chopped shopping list
- 3 Tbs. fresh parsley, finely chopped shopping list
- 2 medium fennel bulbs (sometimes called anise), cut into strips or triangles for dipping shopping list
How to make it
- Mince the garlic, then mash to a paste with the salt. Set aside.
- In a food processor, puree the artichoke hearts with olive oil, until smooth - about 2 minutes.
- Transfer the puree to a bowl and stir in the garlic paste, olives, and parsley.
- Chill dip for at least 4 hours, and up to 24 hours.
- When ready to serve, garnish with additional parsley, and serve with fennel.
People Who Like This Dish 2
- trigger MA
- morninlite Kalamazoo, MI
- ali4sls Arcadia, FL
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" It was excellent "