I found this recipe on one of my favorite blogs, Smitten Kitchen, but I changed a couple of things to add some extra punch. The woman is genius and I think is soon to release a book. Make sure you check out her blog (see links on left sidebar). You can use this as an apetizer at parties, or just toss it with some spaghetti for a simple yet flavorful meal.
Ingredients:
2 garlic gloves, smashed and peeled
1 cup large pitted green olives (if you go to the olive bar in your grocery store, sometimes they have them marinating with garlic. If you decide to get those, then only use 1 clove of garlic, and not 2 as directed above)
1 tbsp capers, rinsed and drained
1 15oz can of artichoke hearts, drained
1/4 cup extra virgin olive oil
2-3 stems of coarsely chopped parsley
1/2 tsp crushed red pepper (this is the punch I mentioned earlier)
1/2 tsp crushed black pepper
Cook/Prepare:
In a food processor, process all the ingredients into a coarse paste.
Serve with lightly toasted french bread, or crackers, or pita.
Ingredients:
2 garlic gloves, smashed and peeled
1 cup large pitted green olives (if you go to the olive bar in your grocery store, sometimes they have them marinating with garlic. If you decide to get those, then only use 1 clove of garlic, and not 2 as directed above)
1 tbsp capers, rinsed and drained
1 15oz can of artichoke hearts, drained
1/4 cup extra virgin olive oil
2-3 stems of coarsely chopped parsley
1/2 tsp crushed red pepper (this is the punch I mentioned earlier)
1/2 tsp crushed black pepper
Cook/Prepare:
In a food processor, process all the ingredients into a coarse paste.
Serve with lightly toasted french bread, or crackers, or pita.
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