Good dairy free party dip, pairs nicely with all sorts of veggies but goes particularly well with fennel stalks.
14 to 16 ounce can whole artichoke hearts (water packed not oil) - should be rinsed, drained and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed into a paste with 1/4 tsp salt
1/2 cup green olives, pitted and chopped
3 tbsp finely chopped parsley leaves
In a food processor puree artichoke hearts with oil until very smooth, about 2 minutes. Transfer to a bowl and stir in garlic paste, olives, salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir in chopped parsley with garnish with parsley sprigs.
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