| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sicilian | 1 | Servings | ||
INGREDIENTS
| 1 | Bay leaf | |
| 2 | Sprigs thyme | |
| 4 | Peppercorns | |
| 1 | c | Lemon juice |
| 1/2 | ts | Salt |
| 8 | Artichoke bottoms, trimmed | |
| 1 | c | Pitted green olives (Sicilian) |
| Extra virgin olive oil | ||
| 1 | Foccaccia loaf |
INSTRUCTIONS
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 <[email protected]> on Mar 21, 1997
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