Friday, September 17, 2004


Artichoke Dip

This is my favorite dip. Spread it on crackers, use it on sandwiches, add it to cold pasta, or toss in some mayo and use it as a crudite dip. Any which way, it is delicious. Just be aware, the garlic flavor will become more pronounced the longer it sits.

16-ounce can whole artichoke hearts drained
1/4 cup olive oil
1 small garlic clove, minced
1/2 cup brine-cured green olives pitted and sliced (Israeli olives taste best in this recipe)
3 tablespoons finely chopped fresh parsley leaves

In a food processor or blender, purée the drained artichoke hearts with oil until very smooth, about 2 minutes. Add more oil if needed. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste.

Chill dip, covered, at least 2 hours and up to 24 hours.

Just before serving, stir chopped parsley into dip.

Makes about 1 1/2 cups

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Do you use the marinated artichoke hearts or the regular ones in...artichoke juice? I'm not sure WHAT that stuff is, actually.

This sounds like a great alternative to the usual mayo- and parmesan-filled artichoke dips (although, don't get me wrong, those are delish too.)
I use the regular trimmed hearts from Trader Joes or Whole Foods (as pictured.)

That stuff, according to the cans, is water...
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