Artichoke Olive Dip with Fennel Crudites


  • a 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


    Can Be Prepared In 45 Minutes Or Less But Requires Additional Unattended Time.

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