Frugal and Fancy Bard College
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PROVENCAL CHICKPEA DIP<br />
Makes 12 appetizers<br />
1 cup fennel bulb, trimmed <strong>and</strong> thin-sliced<br />
6 tablespoons<br />
1/4 cup lemon juice<br />
1 19 ounce can cooked chickpeas<br />
1/2 teaspoon salt<br />
1/4 teaspoon freshly ground pepper<br />
1/8 teaspoon cayenne pepper<br />
½ cup onion<br />
1 teaspoon anise seed<br />
2 cloves garlic<br />
Combine olive oil <strong>and</strong> lemon juice in a large saucepan or skillet. Add fennel, onion,<br />
garlic, anise seeds. Cover <strong>and</strong> simmer until very tender, about 15 minutes. In a food<br />
processor or blender, puree the cooked fennel, chickpeas, salt, pepper <strong>and</strong> cayenne.<br />
Fill center of cooked artichokes a few tablespoons of the chickpea puree. Place<br />
bottoms on platter <strong>and</strong> arrange cooked leaves around.
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