Artichoke And Green Olive Dip - cooking recipe

Ingredients
    2 (14 2/3 ounce) cans whole artichoke hearts
    1/2 cup extra virgin olive oil
    2 teaspoons fresh lemon juice
    1 garlic clove, minced
    1 cup pitted green olives, finely chopped
    fresh ground pepper
    1/4 cup finely chopped fresh parsley
Preparation
    Drain artichoke hearts and rinse in cool water.
    Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
    Puree until smooth, 2 to 3 minutes.
    Transfer to a bowl and stir in green olives.
    Season with pepper to taste.
    Chill at least 2 hours.
    Before serving, stir in the chopped parsley.

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