Skordalia (Garlic sauce for artichokes)
- 5 to 7 thick slices day-old Italian bread, crusts removed
- 2 cloves garlic (or up to 6, as desired), minced
- 1/2 cup olive oil
- 1/4 cup water, more as desired
- 3 tablespoons lemon juice, or more, as desired
- 1/2 teaspoon salt, or as desired
- Tear the bread into small pieces.
- Put bread, the garlic, olive oil and 1/4 cup water into a mixing bowl.
- Toss to combine and let stand 20 minutes to soften.
- Put the mixture into a food processor, blender or electric mixer and process until smooth.
- Add more water, in small amounts and slowly, until a saucelike consistency is achieved.
- Season to taste with salt.
italian bread, garlic, olive oil, water, lemon juice, salt
Taken from cooking.nytimes.com/recipes/11839 (may not work)