Artichoke Pate
 
 
Please note that the Prep time is hands-on time only. Plan ahead by pre-soaking the nuts. I you're limited on time, see the tips written in the post above.
Author:
Recipe type: Appetiser
Cuisine: American
Serves: 1¼ cups
Ingredients
  • ½ cup raw almonds
  • 2 tablespoon raw pine nuts
  • ¾ cup artichoke hearts, quartered
  • 2 tablespoon water, plus additional for soaking the almonds
  • 2 teaspoon lemon juice
  • 2 teaspoon minced garlic
  • ¼ teaspoon sea salt
Instructions
  1. Place the almonds in a small bowl, cover them with water, and place them in the refrigerator overnight, or for 12 hours.
  2. Drain the almonds, and squeeze each almond between your thumb and forefinger to remove the skin. Place the almonds on a towel to dry.
  3. Put the almonds and pine nuts in your blender or food processor, and process them for 1 to 2 minutes, or until finely ground.
  4. Scrape down the sides of the container, and add the artichoke hearts, water, lemon juice, garlic, and salt. Process for 1 to 2 minutes to make a smooth puree.
  5. Taste and adjust seasonings, as needed.
  6. Transfer the mixture to an airtight container and store in the refrigerator.
Notes
This recipe was reprinted with permissions from The Complete Idiot’s Guide to Vegan Living by Ray Sammartano and Beverly Lynn Bennett.
Nutrition Information
Serving size: ¼ cup Calories: 84 Fat: 7.2g Saturated fat: .6g Carbohydrates: 3.5g Sugar: .7g Sodium: 122mg Fiber: 1.5g Protein: 2.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-artichoke-pate