Makes1 1/2 cups
- Active time:20 min
- Start to finish:4 1/2 hr (includes chilling)
March 1996
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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
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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.