Gourmet Dipping Oil

Carol Fallon, The Gardening Gourmet, NC

1 (8-oz.) jar marinated artichoke hearts, drained and finely chopped

½ cup grated fresh Parmesan cheese

4 cloves minced garlic

6 capers

¼ teaspoon cracked pepper

2 cups olive oil

Combine artichokes, cheese, garlic, capers and pepper in a tall bottle. Add 2 cups olive oil.

Store in refrigerator for up to 3 weeks.

Shake well and pour individual servings into small shallow dishes. Serve with French bread slices.