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- 1 garlic clove, peeled and smashed
- 1 cup large green pitted olives
- 1 tablespoon capers, rinsed and drained
- 1 15-ounce can of artichoke hearts, drained
- 1/4 cup extra-virgin olive oil
- 8 large slices of crusty bread
Directions:View on Smitten Kitchen
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