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Artichoke Olive Dip with Fennel Crudites image

Categories     Condiment/Spread     Food Processor     Garlic     Olive     Vegetarian     Quick & Easy     Artichoke     Fennel     Chill     Vegan     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping


  • In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
  • Serve dip with fennel.

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