OLIVE OIL DIPPING SAUCE

I use this amazing dipping sauce on bread and steamed artichokes

1/2 tsp. salt, 2 garlic cloves, 1/2 tsp. cracked black pepper, 1/2 tsp. red pepper flakes, 1/2 tsp. dried rosemary, 1/2 tsp. Italian seasoning, 1/8 tsp. lemon juice, 1/4 tsp. extra virgin olive oil, 1/8 cup garlic oil, 1/8 tsp. balsamic vinegar, 2 T. fresh parsley, roughly chopped.

Get out your food processor, add the salt, garlic, black pepper, rosemary, Italian seasoning, and parsley.  Pulse until everything is chopped. Next, add the lemon juice, olive oil, garlic oil, and vinegar, mix well.  Refrigerate in an airtight container until you are ready to serve. When you are ready to serve, pour some into a small bowl along with a couple more teaspoons of olive oil.  Mix well.  Toast the bread.  Cut the artichokes in half and steam them in salted water until they are tender.