Artichoke with Anchovy Dip

Keep the pantry ingredients for this dip on hand and serve with simple go-withs.

4 slices white bread, day-old crusty, crusts removed, torn into 2” pieces (3 cups)
2 anchovy fillets, drained
1 (9 oz) pkg frozen artichoke hearts, thawed and drained
½ tsp. sugar
⅔ cup extra-virgin olive oil
3 Tbsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly cracked

Garnish:
fresh chives, chopped

In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar.

Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed.

With machine still running, add lemon juice, 1 Tbsp. at a time, until mixture is creamy.

Season to taste with salt and pepper and transfer to a serving dish.

To serve, top with chives and a drizzle of oil.

Makes 2 cups.