Artichoke Pate


The incredibly resourceful chef Beverly Lynn Bennett dishes up another simple yet flavorful recipe. As to be expected, her book, the Complete Idiot’s Guide to Vegan Living, has been big a hit. Serve this artichoke pate up 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.

Special Diet Notes: Artichoke Pate

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Artichoke Pate
Serves: 1¼ cups
  • ½ cup raw almonds
  • water
  • 2 tablespoon raw pine nuts
  • ¾ cup artichoke hearts, quartered
  • 2 tablespoon water
  • 2 teaspoon lemon juice
  • 2 teaspoon garlic, minced
  • ¼ teaspoon sea salt
  1. 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.
  2. 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.
  3. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them.
  4. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree.
  5. Taste and adjust seasonings, as needed.
  6. Transfer the mixture to an airtight container and store in the refrigerator. .

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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