Artichoke Olive Dip with Fennel Crudites
3
3
3
3
3
5
14
Ingredients
-
1
artichoke hearts
(rinsed well, drained, and patted dry)
-
14 cup
olive oil
-
14 tsp
salt
-
1
garlic clove
-
12 cup
brine cured green olives
(such as picholine, pitted and chopped)
-
3 tbsps
parsley leaves
(finely chopped fresh)
-
garnish
-
parsley sprigs
Preparation
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