4 tabkespoons ilive oil
1 1/2 teaspoons anchovy paste
4 garlic cloves, thickly sliced
1/3 cup drained capers
3/4 cup pited Greek or Sicilian black olives, halved
12 cooked artichoke hearts, cut into1-inch cubes or 2 (9 ounce) packages frozen artichoke hearts, thawed, ends of leaves trimmed and cut in half
1/4 teaspoon red pepper flakes
1/4 cup lemmon juice
3/4 cup chicken stock
1/4 teaspoon black pepper
4 tablespoons extra virgin olive oil
Heat the 4 tablespoons of olive oil and the anchovy paste in a large saute pan set on medium -high heat until sizzling, about 2 minutes. Once it begins to sizzle break up the anchovy paste with a wodden spoon and stir it into the olive oil. Add the garlic capers and olives and cook for 2-3 minutes. Stir in the artichokes and red pepper flakes and cook for 3-4 minutes to brown the artichokes, pour n the lemon juice, chicken stock and pepper, bring to a boil and cook for 1 minute to thicken the juices.
Transfer to a bowl and cool to room temperature. Stir in the extra virgin olive oil and serve.
You may also cover the dish and refrigerate overnight, but don’t add the extra virgin olive oil until serving time. Before serving, bring to room temperature. Just before serving, stir in the 4 tablespoons of extra virgin olive oil.
©2013 Nick Stellino Productions