MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Artichoke Olive Dip With Fennel Crudités
 Categories: Five, Vegetables, Dips, Appetisers
      Yield: 1-1/2 Cups
 
     16 oz Can whole artichoke hearts;
           - rinse, drain, pat dry
    1/4 c  Olive oil
      1 cl Garlic;
           - minced, mashed with:
    1/4 ts Salt
    1/2 c  Brine-cured green olives;
           - pitted, chopped
      3 tb Fresh parsley leaves;
           - fine chopped
           Garnish:
           Fresh parsley sprigs
      2 md Fennel bulbs;
           - sometimes called anise

  Trim fennel stalks flush with bulbs and cut bulbs lengthwise into
  strips or triangles for dipping.
  
  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 & pepper to taste. Chill dip,
  covered, at least 4 hours. Stir chopped parsley into dip and
  garnish with parsley sprigs.
  
  Serve dip with fennel.
  
  Note:

  Dip can be made, without parsley, 1 day ahead and chilled,
  covered.
  
  Recipe FROM: Gourmet Magazine, Mar 1996
  
  Formatted by: Dave Drum, Jul 31, 2009
  
  Uncle Dirty Dave's Archives
 
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