Olive artichoke and sundried tomato dip

1/2 preserved lemon (seeds removed)
1 garlic clove
Handful parsley or basil
2/3 cup pitted olives (I used a combination of manzanilla and kalamata)
1/4 cup each sundried tomatoes and marinated artichokes
2 tbsp extra virgin olive oil

Blend all ingredients in food processor! 

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