Ingredients
- 14 - 16 oz. can artichoke hearts, rinsed and drained
- 1/4 c. good olive oil
- 1 garlic clove
- 1/4 tsp. salt
- 1/2 c. brine cured green olives, such as picholine, pitted and chopped
- 3 Tbs. fresh parsley, finely chopped
- 2 medium fennel bulbs (sometimes called anise), cut into strips or triangles for dipping
Description
An Addictive Appetizer With A Light, Fresh Taste.
Group Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter