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Ingredients
- 1 x Bay leaf
- 2 sprg thyme
- 4 x Peppercorns
- 1 c. Lemon juice
- 1/2 tsp Salt
- 8 x Artichoke bottoms, trimmed
- 1 c. Pitted green olives (Sicilian) Extra virgin extra virgin olive oil
- 1 x Foccaccia loaf
Directions
- Place bay leaf, thyme, peppercorns, lemon juice, salt, into a saucepan with 2 c. cool water. Bring to a boil. Cook, covered, 15 minutes. Add in artichoke bottoms; cook til tender when pierced (5 minutes.) Drain and cold. Chop artichokes and olives together very finely. Stir in sufficient extra virgin 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 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 389g | |
| Calories 281 | |
| Calories from Fat 190 | 68% |
| Total Fat 21.11g | 26% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3239mg | 135% |
| Potassium 424mg | 12% |
| Total Carbs 32.62g | 9% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.67g | 4% |
| Protein 3.09g | 5% |
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