2 garlic cloves, peeled and minced (optional)
1 cup (4 ounces/120 grams) pitted green olives
1 tablespoon (10 grams) capers
8-10 (14 ounces/250 grams) canned artichokes, drained well and quartered
2-3 teaspoons freshly squeezed lemon juice
6 tablespoons (90 ml) extra-virgin olive oil
1/8 teaspoon chile powder
Salt, to taste
In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, until almost smooth but still chunky.
Taste, and add salt, chile powder, and additional lemon juice if desired.
Serve with toasted slices of baguette or crackers, or as a sandwich spread. Will keep for up to 1 week in the refrigerator.
Makes 8 to 10 servings as an appetizer.
From David Lebovitz's blog (originally adapted by Smitten Kitchen from Mario Batali)
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