Artichoke and Green Olive Dip
Both of us love artichokes—steamed and eaten with melted butter, chilled and dipped in lemon mayonnaise, or blended with all manner of other ingredients for delicious dips. This dip has an unusual flavor and a beautiful pale green color.
2 (14.5-ounce) cans whole artichoke hearts
Drain the artichoke hearts and rinse them in cool water. Pat them dry with paper towels and place them in a food processor with the olive oil and lemon juice. Puree until smooth, 2 to 3 minutes.
The dip can be made up to 2 days ahead and kept covered and refrigerated.