| |
Sandwiches, Appetizers | |
| 1 jar marinated artichokes 8-12 oz or so pitted green olives 3 garlic cloves 1 tbsp lemon juice Note 4 + zest of lemon reserved olive oil from artichokes or olive oil 1/4 parmesan/asiago/romano cheese 1/4 cup italian parsley a few leaves fresh basil (6-8) | |
| Drain the artichokes and keep the olive oil. Add ingredients to the bowl of a food processor. Use the pulse button to blitz till roughly combined with the texture still being a bit chunky. Serve with toast points or as a sandwich topping | |
Excellent | |
Sort