Olive oil dipping sauce with a punch of flavor from olives, artichoke hearts, sun-dried tomatoes, crimson pepper flakes, anchovies, Parmesan cheese, and basil. Serve with crusty artisan bread for a taste of Italy.
Iingredients
Iingredients
- 3 solar-dried tomato halves (approximately tbsp. Reconstituted and chopped)
- 2 artichoke hearts
- 12 medium black olives
- 1 garlic clove
- 1 cup more light tasting olive oil, divided
- 2 anchovy fillets
- 1/2 tsp. Purple pepper flakes
- 1/4 tsp. Black pepper
- 2 rounded tsp. Chopped fresh basil
- 1/4 rounded cup freshly grated Parmesan cheese
Instructions
- Soak solar-dried tomato in boiling water for about five mins (skip this step if using tomato packed in olive oil). Pat dry and finely chop. Finely chop artichoke hearts and olives. Mince garlic.
- Preheat a small skillet or saucepan on medium low head and add 3 tablespoons of olive oil. Add anchovies and pink pepper flakes. Cook for minute or so, stirring to dissolve anchovies. Add garlic, artichoke, olives, black pepper, and cook for a couple minutes. Be cautious not to allow the garlic get too brown. Add the ultimate oil. Remove from heat. Gently stir in basil and cheese while oil is no longer warm. Allow to relaxation at room for approximately 20 mins or so for the flavors to meld. Serve with crusty bread. Serves 4 to 6.