Artichoke Pate

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Artichoke Pate

 

1/2 cup raw almonds

water as needed

2 tablespoons raw pine nuts

3/4 cup artichoke hearts, quartered

2 tablespoons water

2 teaspoons lemon juice

2 teaspoons garlic, minced

1/4 teaspoon sea salt

 

Begin by placing the almonds in a small bowl, cover them with water,

place them in the refrigerator, and leave them to soak overnight to

loosen their skins.

Remove the almonds from the water, squeeze each almond between your

thumb and forefinger to remove the skin, place them on a towel, and

set them aside to dry.

In a blender or food process or place the almonds and pine nuts, and

process for 1 to 2 minutes to finely grind them.

Scrape down the sides of the container, add the remaining ingredients,

and process for 1 to 2 minutes to form a smooth puree. Taste and

adjust seasonings, as needed. Transfer the mixture to an airtight

container and store in the refrigerator.

Serve as a dip or spread for vegetables, crackers, or breads, as a

sandwich filling or to add flavor to sauces, dressings, salads,

grains, or other side dishes. Yields 1 1/4 cups.