Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Bay leaf |
2 \N | Sprigs thyme |
4 \N | Peppercorns |
1 cup | Lemon juice |
½ teaspoon | Salt |
8 \N | Artichoke bottoms, trimmed |
1 cup | Pitted green olives (Sicilian) |
\N \N | Extra virgin olive oil |
1 \N | Foccaccia loaf |
Place bay leaf, thyme, peppercorns, lemon juice, salt, into a saucepan with 2 c. cold water. Bring to a boil. Cook, covered, 15 min. Add artichoke bottoms; cook til tender when pierced (5 min.) Drain and cool. Chop artichokes and olives together very finely. Stir in enough olive oil to make a soft paste. Adjust the salt if necessary. Slice foccaccia into 16 2" squares; top with artichoke paste. Serve within 15 minutes.
Source: The eGG-Roll Online Newsletter Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary Commini <4christ@...> on Mar 21, 1997