Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 jars black olives, pitted
- 15 g anchovy fillet (s)
- 1 teaspoon Dijon mustard
- 25 g capers
- 50 ml olive oil
- pepper
- 6 artichoke hearts (can)
- 50 g olives, reen, pitted
Print Recipe
Pin Recipe Instructions
- Roughly chop black olives and anchovy fillets. Add mustard and capers and puree everything finely with the cutting stick of the hand mixer. Gradually mix in the olive oil until a smooth paste is formed. Season well with pepper.
- Drain the artichoke hearts well and cut in halves or quarters as desired. Put green olives on wooden skewers and fix on the halved artichokes. Divide between 4 plates and add the olive paste. Drizzle with olive oil and serve.
- Serve an oven-fresh baguette.
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