Artichoke Olive Spread Food

ARTICHOKE OLIVE SPREAD

ARTICHOKE OLIVE SPREAD image

Categories Condiment/Spread Vegetable Appetizer Healthy

Yield 10

Number Of Ingredients 8

Ingredients

1 garlic clove
Kosher salt
1 tbsp capers, rinsed and drained
12 oz frozen artichoke hearts
1 cup large green olives stuffed with red peppers
1/4 cup olive oil
Juice of 1/2 large lemon
Salt and pepper

Steps:

Mash garlic clove with 2 pinches of kosher salt until paste with mortar and pestle (or back of knife.) Boil artichoke hearts following package instructions drain and let cool. Put all ingredients in food processor and process until everything is rough chop and well combined. Add salt and pepper, more lemon to taste.

WARM ARTICHOKE-OLIVE DIP

Warm Artichoke-Olive Dip image

Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.

Provided by Dr. Jenny

Categories Cheese

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) package frozen artichoke hearts, thawed
3/4 cup packed fresh basil leaf, plus additional for garnish
1 cup finely grated parmesan cheese
3/4 cup green olive tapenade
1 (5 1/4 ounce) garlic and herb cheese spread, such as Boursin
sliced crusty bread

Steps:

Preheat oven to 375°F
Coarsely chop artichokes and 3/4 cup basil inn processor.
Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
Bake until hot, about 30 minutes.
Garnish with basil. Serve with breads.

Nutrition Facts : Calories 95.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 17, Sodium 405.5, Carbohydrate 3.5, Fiber 0.9, Sugar 0.1, Protein 7

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES

Artichoke Olive Dip with Fennel Crudites image

Categories Condiment/Spread Food Processor Garlic Olive Vegetarian Quick & Easy Artichoke Fennel Chill Vegan Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

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

Steps:

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

ARTICHOKE & OLIVE DIP

Artichoke & olive dip image

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

Provided by Jane Hornby

Categories Buffet, Canapes

Time 15m

Number Of Ingredients 5

Ingredients

280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
340g jar pitted green olives , drained, 1 olive reserved, to serve
25g pine nuts
50g parmesan (or vegetarian alternative), finely grated
juice ½ lemon

Steps:

Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Nutrition Facts : Calories 179 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.14 milligram of sodium

ARTICHOKE AND GREEN OLIVE DIP

Artichoke and Green Olive Dip image

Make and share this Artichoke and Green Olive Dip recipe from Food.com.

Provided by Ceezie

Categories < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 (14 2/3 ounce) cans whole artichoke hearts
1/2 cup extra virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 cup pitted green olives, finely chopped
fresh ground pepper
1/4 cup finely chopped fresh parsley

Steps:

Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.

EASY OLIVE AND ARTICHOKE SPREAD

Easy Olive and Artichoke Spread image

Good party spread, or even good as a sandwich filling! Add onion, garlic, etc as desired, keeping in mind that the artichoke marinade imparts a lot of flavor on its own. Cook time is chill time.

Provided by OhMyStars

Categories Spreads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (15 ounce) can pitted black olives, drained
1/2 cup marinated artichoke hearts, slightly drained and roughly chopped
1 tablespoon Hellmann's mayonnaise (Best Foods)
salt and pepper (I don't use any, but you might)

Steps:

Place all ingredients in bowl of food processor.
Pulse process until small chunk consistency.
Press mix into mold or small bowl lined with plastic wrap.
Chill until firm.
Unmold and garnish with olive slices, tomato wedges, etc.
Serve with crackers or toast points.

Nutrition Facts : Calories 58.8, Fat 5, SaturatedFat 0.7, Cholesterol 0.4, Sodium 389.3, Carbohydrate 4, Fiber 1.8, Sugar 0.2, Protein 0.7

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5 MINUTE ARTICHOKE TAPENADE - FORK IN THE KITCHEN

2019-08-02 A creamy, buttery, light spread made with artichoke hearts, a couple of olives for some brininess, and simple ingredients. A perfectly light and healthy appetizer! 5 from 1 vote. Print Pin Rate Save Saved! ... Add all …
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Artichoke Olive Spread Food

ARTICHOKE OLIVE SPREAD

WARM ARTICHOKE-OLIVE DIP

Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES

ARTICHOKE & OLIVE DIP

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

ARTICHOKE AND GREEN OLIVE DIP

Make and share this Artichoke and Green Olive Dip recipe from Food.com.

EASY OLIVE AND ARTICHOKE SPREAD

Good party spread, or even good as a sandwich filling! Add onion, garlic, etc as desired, keeping in mind that the artichoke marinade imparts a lot of flavor on its own. Cook time is chill time.

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