Fabulous Artichoke Dip with Fennel Crudites

for web KN Artichoke dip delphic

This recipe is an easy and delicious way to enjoy artichokes any time of year.

(And happens to be vegan and gluten free as well!)

Artichoke and Olive Dip w/ Fennel Crudites

· 14/16 oz can whole artichoke hearts (rinse well, pat dry)

· 1/4 cup olive oil

· 1 clove garlic minced and mashed to a paste with 1/4 tsp salt

· 1/2 cup brine cured green olives (picholine) chopped

· 3 tbsp chopped fresh parsley

· 2 med fennel bulbs

· salt + pepper

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Purée artichoke with oil until very smooth (2 min)

Transfer to a bowl, stir garlic paste, olives, and salt + pepper to taste

Chill covered, 2 hours to 24 hours

Stir chopped parsley into dip

 

Serve with fennel as crudites (or ‘dippers’)

(2 med fennel bulbs stalks trimmed flush with bulbs + bulbs cut lengthwise into strips or triangles for dipping)

 

 

 

(this excellent recipe came from an article in Gourmet Magazine, March 1996)


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