This is one of my favorite spreads to prepare for a party. It's simple, healthy, and delicious. All of my friends and family enjoy it - vegan and non-vegan alike. Also, my husband loves it even though he really dislikes artichokes. So I decided to prepare it for tomorrow's staff holiday party. Not only has it always been a crowd pleaser, but it's the easiest recipe ever to prepare. I'm serious. It's been a very long week - this will taste amazing with a nice glass of wine.
adapted from Mario Batali via Smitten Kitchen
1 cup pitted olives (I used kalamata, but green also work really well - I've done both.)
1 15-oz can artichoke hearts, drained and rinsed
1 garlic clove, peeled and pressed
1 Tbsp capers
1/4 cup olive oil
Place all the ingredients in a food processor and process until at your desired consistency. I like it to have a little texture. That's it. You're done. I told you it was simple.
To make some crostini...
Preheat the oven to 350 degrees. Slice your bread into 1/4 inch slices and brush with a little olive oil. Bake for 7 minutes on parchment lined baking sheet. Serve with your artichoke-olive spread.