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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.
  • Serve dip with fennel.
Cooks’ note: Dip can be made, without parsley, 1 day ahead and chilled, covered.
Keywords
vegetarian,
artichoke,
olive,
starter,
fennel