You might want to double up on this recipe because it won’t last long after it hits the holiday table.
Photo by Gwénaël Le Vot
MAKES APPROXIMATELY 2 CUPS
2 garlic cloves
1 14-ounce can artichoke hearts, drained
½ cup pitted green olives, Manzanilla or Castelvetrano
1/3 cup olive oil
1 tablespoon capers
1 tablespoon lemon juice
Fresh ground black pepper
¼ teaspoon cayenne pepper
Kosher salt, optional
Sesame crackers (see recipe below)
Into the bowl of a food processor add the garlic, artichoke hearts, olives, olive oil, capers, lemon juice and peppers. Pulse until smooth, but still slightly chunky. Taste and add salt, if desired. Can make two days ahead and refrigerate.
Sesame crackers
MAKES 6 DOZEN (1½-INCH CRACKERS)
2 cups all-purpose flour
½ cup sesame seeds (black, natural or mixed)
1 teaspoon kosher salt
¼ cup olive oil
½ to ¾ cup water
Preheat oven to 375 F. Line two sheet pans with a silicone baking mat or parchment paper. In a large bowl combine flour, seeds and salt. Add oil and mix until mixture is like a sticky dough. Add just enough water to form a workable dough. Cover the bowl with plastic film and let dough rest at room temperature for 15 minutes.
Divide the dough in half. Place each half on lightly floured parchment paper. Sprinkle top of dough and rolling pin with flour. Roll out dough 1/8-inch thick. Cut dough into desired shape and size using a pizza or cookie cutter or very sharp knife. Repeat with other half of dough. Gently move parchment paper(s) onto the sheet pans. Bake 20–25 minutes (again depending on size) until beginning to brown around the edges. Remove from oven and transfer to a wire rack to cool.
These can be made five to seven days ahead.
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Let’s celebrate!—The month of December is filled with endless celebration opportunities. Having a few easy, yet delicious, appetizers in your recipe box will go a long way in ensuring your family gathering is the toast of the season.