Ingredients:
1 can (400g) artichoke bottoms (or hearts), drained
2 cans (440g each) pitted black olives, drained
2 tablespoons olive oil
1 clove garlic, crushed and finely chopped
1 teaspoon fresh ground black pepper
1 teaspoon herbes de Provence
1/2 teaspoon salt
Instructions:
Blend all ingredients together using a food processor or immersion blender.
Do not blend too much – you want the texture to be somewhat grainy and not like a puree.
Allow to rest in the fridge for at least 2 hours then serve with slices of French baguette.
Notes:
Artichoke bottoms are preferable to artichoke hearts because the latter often have stringy bits that detract from the enjoyment.
If the mixture seems too dry, you can add a little lemon juice to moisten it and add a tangy flavor.