This recipe is an easy and delicious way to enjoy artichokes any time of year.
(And happens to be vegan and gluten free as well!)
Artichoke and Olive Dip w/ Fennel Crudites
· 14/16 oz can whole artichoke hearts (rinse well, pat dry)
· 1/4 cup olive oil
· 1 clove garlic minced and mashed to a paste with 1/4 tsp salt
· 1/2 cup brine cured green olives (picholine) chopped
· 3 tbsp chopped fresh parsley
· 2 med fennel bulbs
· salt + pepper
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Purée artichoke with oil until very smooth (2 min)
Transfer to a bowl, stir garlic paste, olives, and salt + pepper to taste
Chill covered, 2 hours to 24 hours
Stir chopped parsley into dip
Serve with fennel as crudites (or ‘dippers’)
(2 med fennel bulbs stalks trimmed flush with bulbs + bulbs cut lengthwise into strips or triangles for dipping)
(this excellent recipe came from an article in Gourmet Magazine, March 1996)
