A healthy diet certainly does not mean that you have to make a sacrifice. This easy and tasty artichoke pate is rich and satisfying, but made from simple, nutritious, dairy-free ingredients. Served as an appetizer with vegetables and crackers. Enjoy with toast or sandwiches, or mix with warm pasta or rice. We originally shared this recipe over 15 years ago, but we’ve made a big update and added more information!
EasyArtichoke Pâté is a rich, archaic plant-based spread
The combination of pine nuts and almonds gives this vegan putty a very creamy consistency. The pine nuts are quite oily and do not need to be soaked in advance. If you don’t mind the slightest difference in taste and color, you can leave the skins on the almonds, but you still need to soak them in advance. If you don’t have almonds, you can substitute raw cashew nuts. However, it should be soaked for about 4-6 hours before blending.
If you need the instant option, grind the cashew nuts or blanched almonds in a food processor until they are very finely ground or pulverized. Blend the rest of the ingredients and add more water as needed to get a smooth consistency. The nuts have not been soaked in advance, so more water needs to be added.
Special Diet Note: Artichoke Putty
By ingredient, this recipe is dairy-free / dairy-free, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, Vegetarian, old, and probably keto-friendly.
Artichoke putty
author: Beverly Lim Bennett
Recipe type: Appetizer
cooking: American
- Raw almonds ½ cup
- 2 tablespoons of raw pine
- 3/4 cup artichoke heart, 1/4
- 2 tablespoons of water plus additional water to soak the almonds
- 2 teaspoons of lemon juice
- 2 teaspoons of chopped garlic
- 1/4 teaspoon sea salt
- Place the almonds in a small bowl, cover with water and leave in the refrigerator overnight or 12 hours.
- Drain the almonds and squeeze each almond between your thumb and index finger to remove the skin. Place the almonds on a towel and let them dry.
- Place almonds and pine nuts in a blender or food processor and process for 1-2 minutes or until finely crushed.
- Scrape the sides of the container and add artichoke hearts, water, lemon juice, garlic and salt. Process for 1-2 minutes to make a smooth puree.
- Taste and adjust the seasonings as needed.
- Transfer the mixture to a closed container and store in the refrigerator.
Serving size: ¼ cup calorie: 84 84 obesity: 7.2g Saturated fat: .6g carbohydrates: 3.5g sugar: .7g sodium: 122mg fiber: 1.5g protein: 2.7g
3.5.3229
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