Recipe - Foccaccia With Artichokes And Olives

1 Bay leaf
2 Sprigs thyme
4 Peppercorns
1 cup Lemon juice
One half teaspoon Salt
8 Artichoke bottoms, trimmed
1 cup Pitted green olives
(Sicilian)
Extra virgin olive oil
1 Foccaccia loaf

Place bay leaf, thyme, peppercorns, lemon juice, salt, into a saucepan with
2 c. cold water. Bring to a boil. Cook, covered, 15 min. Add artichoke
bottoms; cook til tender when pierced (5 min.) Drain and cool. Chop
artichokes and olives together very finely. Stir in enough olive oil to
make a soft paste. Adjust the salt if necessary. Slice foccaccia into 16 2"
squares; top with artichoke paste. Serve within 15 minutes.

Source: The eGGRoll Online Newsletter

Posted to TNT Prodigy's Recipe Exchange Newsletter by Daniel and Mary
Commini 4christ@bellsouth.net on Mar 21, 1997