Artichoke & Black Olive Dip

• 2 (14-to-16 ounce) cans whole artichoke heart
• 1/2 cup olive oil
• 2 cloves  garlic put through garlic press
• 1/2 cup salt cured black olives, pitted and chopped
• 1/4 cup finely chopped fresh parsley leaves

Method

Rinse artichoke hearts and let drain in a colander, turning to be sure excess water drains from centers. Pat dry.

Puree in a food processor at high speed with the oil until a paste forms. 

When pureed, put in a bowl and add olives, salt and pepper to taste. Let chill for about 3 hours or overnight.

When ready to serve, stir in freshly minced parsley.

Yield: About 2 cups

Contributor: Michelle Davis

more appetizer and hors d'oeuvres recipes        more artichoke recipes     how to prepare artichoke      

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