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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
Freshly ground pepper
1/4 cup finely chopped fresh parsley
Instructions
1/2 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 cup pitted green olives, finely chopped
Freshly ground pepper
1/4 cup finely chopped fresh parsley
1. 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. Makes 3 cups.
Recipe by Lauren and Ann Purcell.
Recipe by Lauren and Ann Purcell.
