Artichoke and Olive Dip with Fennel Crudites

[ali]

1 - 14 oz. can of artichoke hearts, rinsed, drained, patted dry
1/4 c. extra virgin olive oil
1 garlic clove, minced and mashed to a paste with 1/4 tsp. sea salt
1/2 c. brine cured green olives, pitted and chopped
3 Tbs. finely chopped fresh parsley

2 medium fennel bulbs (sometimes called anise), cut lengthwise into strips or triangles for dipping

In a food processor, puree the artichoke hearts with the olive oil until very smooth - about 2 minutes. Transfer the puree to a bowl and stir in the garlic paste and olives. Add salt and pepper to taste. Chill, covered, at least 4 hours. Before serving, stir chopped parsley into the dip. Garnish with parsley sprigs if desired.

*** I like to use the Krinos brand Cracked Green Olives in Brine - they add a nice 'bite' to the dip that complements the more delicate flavor of the fennel bulb.
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