Thursday, 8 December 2011

Artichoke and Green Olive Spread

I discovered this recipe in a blog recently,which the blogger adapted from another blog who adapted from another chef-When I read the recipe I instantly new it would be delicious so I made it for my boyfriends birthday and after about 20 comments of "its amazing!, what is it?" I feel its only good,just and right that I share it with a few more.
The beauty about this recipe is that you can have all the ingredients in the cuppard and when some one comes around you can whip up a dip (or spread )in about one minute.Eat with  breadsticks,toast or crunchy oven warmed bread.
An afterthought -this would be nice mixed a cream cheese -just a thought.

1 handful of cooked artichoke hearts(frozen,tinned,as you wish)
1 crushed garlic clove
half a handful of green olives(stoned)
1 tablespoon capers, rinsed and squeezed
1 gurgle of  extra-virgin olive oil
Throw all the ingredients together and blend-how wonderfully simple.
These are hummus style rules-put less garlic in at first,the same goes for olive oil add more to taste.
This recipe doesn,t need salt because of the capers.
To play around a wee bit try adding some chopped cornichons,fresh thyme or lemon.

No comments:

Post a Comment