11/2 tablespoons olive oil, plus more for drizzling
2 cloves garlic, thinly sliced, plus 1 clove for seasoning
Salt and freshly ground black pepper to taste
2 medium artichoke hearts, chopped*
5 oil-cured ripe olives, pitted and chopped
1 small tomato, seeded and chopped
2 tablespoons chopped fresh Italian parsley, plus additional leaves for garnish
1 tablespoon capers
2 thick slices French or Italian bread
Set a large saut pan over medium-high heat and add the oil. Saut the sliced garlic, salt, pepper and artichokes until the artichokes are tender enough to mash. (Add cup to cup of water, cover and continue to cook if the artichokes aren't tender enough.) Mash the artichoke mixture in the skillet with a fork. Stir in the olives, tomato, parsley and capers to the pan. Toast the bread and rub with the remaining clove of garlic. Drizzle with the remaining olive oil.
Spoon with the artichoke mixture and garnish with fresh parsley. Yield: 2-3 servings
*Kitchen Ade note: Use the hearts of fresh artichokes for this recipe.
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