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

1. Tear the bread into small pieces.
2. Put bread, the garlic, olive oil and 1/4 cup water into a mixing bowl.
3. Toss to combine and let stand 20 minutes to soften.
4. Put the mixture into a food processor, blender or electric mixer and process until smooth.
5. Add more water, in small amounts and slowly, until a saucelike consistency is achieved.
6. Season to taste with salt.

italian bread, garlic, olive oil, water, lemon juice, salt

Taken from cooking.nytimes.com/recipes/11839 (may not work)