How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke Olive Dip with Fennel Crudites?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Artichoke Olive Dip with Fennel Crudites suitable as vegetarian?

Yes, Artichoke Olive Dip with Fennel Crudites falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Artichoke Olive Dip with Fennel Crudites?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke Olive Dip with Fennel Crudites Recipe

Name: Artichoke Olive Dip with Fennel Crudites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Artichoke Olive Dip with Fennel Crudites – a delicious recipe with whole artichoke hearts, olive oil, garlic, brine-cured green olives, parsley, parsley sprigs. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
137 kcal
Category
Vegetarian

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