Total Calories: 307
Yield: 3 cups
Purée artichokes, olive oil, lemon juice, and garlic in food processor until smooth. Transfer to a bowl and add green olives and pepper; stir well. Refrigerate at least 2 hours. Mix in chopped parsley before serving. Serve with crackers, pita triangles, or your favorite "dipper."
Editor's Extra: This is good on muffalettas as well, as it resembles an olive salad.
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