Foccaccia with artichokes and olives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bay leaf | |
| 2 | Sprigs thyme | |
| 4 | Peppercorns | |
| 1 | cup | Lemon juice |
| ½ | teaspoon | Salt |
| 8 | Artichoke bottoms, trimmed | |
| 1 | cup | Pitted green olives (Sicilian) |
| Extra virgin olive oil | ||
| 1 | Foccaccia loaf | |
Directions
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