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Artichoke Pate

Type: Vegetables
Courses: Dips and Spreads, Sauces, Vegetarian

Recipe Ingredients

1/2 cup 46g / 1.6ozRaw almonds
  Water - as needed
2 tablespoons 30mlRaw pine nuts
3/4 cup 177mlArtichoke hearts - quartered
2 tablespoons 30mlWater
2 teaspoons 10mlLemon juice
2 teaspoons 10mlGarlic - minced
1/4 teaspoon 1.3mlSea salt

Recipe Instructions

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.

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