Ingredients

1 (15-ounce) can artichoke hearts, drained, liquid squeezed out

1/3 cup pitted kalamata olives

2 ½ tablespoons pitted green olives with pimento

½ cup sun-dried tomatoes in oil, drained and roughly chopped, oil reserved

2 to 3 cloves garlic

2 teaspoons capers

1 teaspoon coarse black pepper

3 tablespoons reserved oil from tomatoes

Preparation

  1. In a food processor, chop artichoke hearts, olives, drained sun-dried tomatoes, garlic, capers and pepper with quick pulses to form a chunky, not smooth, mixture. Add oil and pulse just enough to incorporate.
  2. Cover and refrigerate for 24 hours. Before serving, return to room temperature.