1990s Recipes + Menus
Artichoke Olive Dip with Fennel Crudités
Makes1 1/2 cups
- Active time:20 min
- Start to finish:4 1/2 hr (includes chilling)
March 1996
- 1 (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
-
Purée artichoke hearts with oil in a food processor 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. Stir chopped parsley into dip and garnish with parsley sprigs.
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Serve dip with fennel.
Cooks’ note: Dip can be made, without parsley, 1 day ahead and chilled, covered.
- Keywords
- vegetarian,
- artichoke,
- olive,
- starter,
- fennel