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 processor, 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.

Makes 1 1/4 cups.

Calories 74, Fat trace, Carbs 17 g, Sodium 592 mg, Fiber 7 g.