Artichoke Pâté

Name: Artichoke Pâté
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Ingredients: Artichokes about 4 11.3 oz; Lemons 2; Extra virgin olive oil 3 tbsp; Parsley 1 tuft; Fine salt to taste

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 92
Carbohydrates g 2.2
of which sugars g 1.8
Protein g 2.1
Fats g 8.3
of which saturated fat g 1.22
Fiber g 5
Sodium mg 88

Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Cost: Low
Note + 20 min. of resting in the refrigerator

PRESENTATION

Artichoke pâté is a very simple preparation that can enhance many dishes in the kitchen! You can use it to flavor a sandwich or to dress up some crostini for your appetizer, but it will also be delicious for embellishing a main course or a savory pie! Whatever your choice, we are sure the result will be excellent; the artichoke pâté has a unique taste and creaminess that will win over all your guests!

Discover other delicious pâtés like the one proposed in our Tuscan crostini!

INGREDIENTS
Ingredients for 120 g of pâté: Artichokes 11.3 oz (320 g) - about 4; Lemons 2; Extra virgin olive oil 3 tbsp (40 g); Parsley 1 tuft; Fine salt to taste

Preparation

How to prepare Artichoke Pâté

To prepare the artichoke pâté, start by cleaning them by removing the outer leaves 1. Once you reach the heart, cut off the tip 2 and remove the outer layer of the stem 3.

Cut the artichokes into quarters (4-5), remove the choke in the center 6

and gradually immerse them in water along with the juice of two squeezed lemons 7. When you have finished cleaning the artichokes, transfer everything to a saucepan 8 and cook for about 20 minutes 9.

Drain the artichokes 10, remove the lemons, and let them cool. Pour the artichokes into a blender 11, add the oil 12,

the chopped parsley 13, and salt 14. Blend well 15

until you obtain a smooth consistency 16. Transfer your pâté into a bowl 17, place it in the refrigerator, covered with cling film in contact, and let it rest for about 20 minutes, so it becomes more compact. Serve it on bread crostini 18!

Storage

Store your pâté in a jar with an airtight seal for 3-4 days, pouring a thin layer of extra virgin olive oil on top to prevent oxidation. It is not recommended to freeze the pâté as it might release too much water during thawing.