Ingredients
1 garlic clove
Kosher salt
1 tbsp capers, rinsed and drained
12 oz frozen artichoke hearts
1 cup large green olives stuffed with red peppers
1/4 cup olive oil
Juice of 1/2 large lemon
Salt and pepper
Preparation
Mash garlic clove with 2 pinches of kosher salt until paste with mortar and pestle (or back of knife.) Boil artichoke hearts following package instructions drain and let cool. Put all ingredients in food processor and process until everything is rough chop and well combined. Add salt and pepper, more lemon to taste.
