ARTICHOKE OLIVE DIP WITH FENNEL CRUDITÉS

By polloazul

Ingredients

• 1 (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

Preparation

Step 1

Purée artichoke hearts with oil in a food processor 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. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.