INGREDIENTS
14 oz
Artichoke Hearts (canned, drained)
2 cloves
Garlic (your choice, peeled and rough chopped *See Note)
1/2 cup
Kalamata Olives (drained)
2 tbsp
Capers (drained)
1/2 cup
Fresh Parsley (chopped, divided)
1 tbsp
Fresh Lemon Juice
4 tbsp
Olive Oil + 2-3 Tbs for brushing (I use California Olive Ranch)
1/4 tsp
Sea Salt + a pinch for finishing
1/8 tsp
Red Pepper Flakes (optional)
1/4 cup
Shredded Parmesan Cheese (optional)
1
Baguette