"Michael \"Dog3\"" > wrote in
6.121:

> On the page you
> posted above I found the link next to the item to be rather delish
> sounding:
>
> Ingredients
> 1 cup pitted green olives
> 2 Roman artichokes - roughly chopped
> 1 tablespoon chopped preserved lemon
> 1 tablespoon salted capers - rinsed and well drained
> 1 cup flat leaf parsley - chopped
> 1 clove garlic – crushed
> 1 teaspoon of chipped mint
> 1/4 cup extra virgin olive oil
> 1/4 - 1/2 cup verjuice
> salt and freshly ground pepper to taste
>
> Method
> Pit the olives using either a small knife or cherry stoner. Rinse the
> preserved lemon in a couple of changes of fresh water, pat dry and
> carefully slice the flesh away from the skin. Discard the flesh and
> chop the skin roughly. Add all the ingredients apart from the olive
> oil and verjuice in a food processor, blend until the mixture is
> combined but still a little coarse. Incorporate the olive oil and
> verjuice until the mixture is coarse but spreadable. Add a little more
> verjuice or olive oil if required. Taste for seasoning and adjust if
> necessary. Serve with fresh bread and labne. This dip can also be used
> to stuff a tunnel boned leg of lamb.
>


There are soooooo many great recipes throughout that site, it'd take a
month of Sundays to get through them all.

But that one above is on my 'to do' list. Always looking for a
'different' dip.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.