Creamy Artichoke Dip

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4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)

2 anchovy fillets, drained

1 box (9 ounces) frozen artichoke hearts, thawed and drained

1/2 teaspoon sugar

2/3 cup extra-virgin olive oil, plus more for serving

3 tablespoons fresh lemon juice

Coarse salt and ground pepper

Chopped fresh chives, for serving

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