Artichoke Olive Dip With Fennel Crudites Recipe


  • 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


An Addictive Appetizer With A Light, Fresh Taste.

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