Artichoke Olive Dip with Fennel Crudites

• a 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

1. In a food processor puree artichoke hearts with oil until very smooth, about 2 minutes.
2. Transfer puree to a bowl and stir in garlic paste, olives, and salt and pepper to taste.
3. Chill dip, covered, at least 4 hours and up to 24 hours.
4. Stir chopped parsley into dip and garnish with parsley sprigs.
5. Serve dip with fennel.

whole artichoke hearts, olive oil, garlic, brinecured green olives, parsley, parsley sprigs, accompaniment

Taken from www.epicurious.com/recipes/food/views/artichoke-olive-dip-with-fennel-crudites-11811 (may not work)