Artichoke Olive Dip With Fennel Crudites Recipes

ARTICHOKE AND FENNEL CRUDO

Artichoke and Fennel Crudo image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (1 large lemon)
1 1/2 cups baby arugula
5 baby artichokes, trimmed and thinly sliced
1 bulb fennel, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup shaved Parmesan

Steps:

Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES

Artichoke Olive Dip with Fennel Crudites image

Categories Condiment/Spread Food Processor Garlic Olive Vegetarian Quick & Easy Artichoke Fennel Chill Vegan Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

Steps:

In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Serve dip with fennel.

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