This creamy spread is a specialty from Provence, where it’s sold in markets alongside olive tapenades. Serve with sliced baguette rounds or pita wedges.
4 steamed fresh globe artichoke bottoms or canned artichoke bottoms
6 pitted green olives
2 Tbs. olive oil
2 Tbs. lemon juice
2 Tbs. grated Parmesan cheese, optional
1 clove garlic, minced (1 tsp.)
- Place all ingredients in bowl of food processor with 2 Tbs. water or reserved cooking water from artichokes. Purée until smooth, adding 1 Tbs. or more water to obtain desired consistency.
Makes 3/4 cup