Artichoke Olive Dip
  • 114-16 ounce can artichoke heartswhole, rinsed well, drained, and patted dry
  • 1/4cup olive oil
  • 1clove garlicminced and mashed into a paste with 1/4 teaspoon salt
  • 1/2cup olivesbrine cured, such as picholine, pitted and chopped
  • 3tablespoons parsleyfresh, finely chopped
  1. In a food processor, puree artichoke hearts with oil until very smooth, about 2 minutes.
  2. Transfer puree to a bowl and stir in garlic paste, olives, and salt and pepper to taste.
  3. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Recipe Notes

From, retrieved 9/3/10.