| Ingredients | |
| 3 artichoke hearts, rinsed & drained | 10 anchovies, rinsed under cold water |
| 1 pound pitted black olives | 2 cloves garlic, peeled & chopped |
| 5 tbs capers | 3 tbs dijon mustard |
| 3 tbs cognac | 1 1/2 c extra virgin olive oil |
| ground pepper to taste | |
| Directions | |
Combine anchovies, olives, artichoke hearts, galic and capers in a food processor. Add mustard, cognac, and half of the oil and blend to a thick paste. Once mixture has reached paste consistency, continue to blend and slowly add the rest of the oil. Serve with slices of country bread |
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