½ bulb garlic
½ small onion
2 - 3 artichoke hearts
2 oz (50g) black olives
2 sun-dried tomatoes
- Remove excess paper from the garlic and onion.
- Drizzle both with olive oil, wrap in foil and bake at 180°C until soft and slightly browned.
- Blend the garlic and onion together with the olives and other ingredients in a food processor to a medium-coarse texture.
- Salt to taste - you probably won’t need any. Serve cold on ciabatta.