We first tasted this dip in Gail Zweigenthal’s apartment overlooking Central Park when we were in New York recently.
She had generously invited us–two strangers–to dinner with our mutual friend, Francia White.
Gail was Editor-in-Chief of Gourmet Magazine from 1991 to 1998, where this recipe originated.
Six simple ingredients plus seasoning make this a dip-in-a-flash.
In fact seven–Meredith thought a squeeze of lime or lemon juice would be good.
(The nod to tapinade comes with the capers; caper in Provençal patois is tapinas.)
1 can artichoke hearts (200gm/7oz)–drained
1/4 cup olive oil
1 garlic clove–mashed with a pinch of salt
1/2 cup green olives–pitted
1/4 cup olive oil
1 garlic clove–mashed with a pinch of salt
1/2 cup green olives–pitted
2 tsps capers
3 tbs parsley–chopped
juice of half a lime
3 tbs parsley–chopped
juice of half a lime
- Put the ingredients in a food processor and whizz it to a rough smoothness–i.e., leaving a little texture.
- Add salt and fresh ground pepper–adjusting the seasoning to taste.
- Serve as Gail did on the fennel slices or toast with a dribble of olive oil.
Robin Ellis 