Artichoke And Green Olive Dip

This recipe came from lauren and ann purcell

Drain artichoke hearts and rinse in cool water.

Pat them dry with paper towels and place in a food processor with olive oil , lemon juice and garlic.

Puree until smooth , 2 to 3 minutes.

Transfer to a bowl and stir in green olives.

Season with pepper to taste.

Chill at least 2 hours.

Before serving , stir in the chopped parsley.

artichoke hearts, extra virgin olive oil, fresh lemon juice, garlic clove, green olives, fresh ground pepper, fresh parsley