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Tuscan Artichoke Spread
400g can artichokes, drained ⅓ cup extra virgin olive oil ¼ cup chopped fresh coriander 8 kalamata olives, pitted and chopped 3 anchovy fillets 2 cloves garlic, crushed
© Annabel Langbein Media
Blitz everything together to a slightly chunky paste. Serve as a dip for fresh vegetables or use as a bruschetta spread. Mix through cooked potatoes as a side dish to serve with steaks and barbecue meats, or toss through cooked pasta. Spread will keep in the fridge for up to a week.
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