Foccaccia with artichokes and olives

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

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