Ingredients
- 4 steamed fresh globe artichoke bottoms or canned artichoke bottoms
- 6 pitted green olives
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons grated Parmesan cheese, optional
- 1 clove garlic, minced (1 teaspoon)
Description
This Creamy Spread Is A Specialty From Provence, Where It's Sold In Markets Alongside Olive Tapenades. Serve With Sliced Baguette Rounds Or Pita Wedges.
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