Artichoke Olive Dip with Fennel Crudites

Epicurious
27
7
35

Ingredients

ounces artichoke hearts (can whole, rinsed well, drained, and patted dry)
1/4 cups olive oil
1/4 teaspoons salt
1 garlic cloves
1/2 cups brine cured green olives (such as picholine, pitted and chopped)
3 tablespoons fresh parsley leaves (finely chopped)
parsley sprigs (Garnish: fresh)
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