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Artichoke Pate
1 15-oz (425 g) can artichoke hearts or bottoms, drained
4 oz (110 g) cream cheese at room temperature
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) lemon juice
1-2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh chives
2 Tbs (30 ml) chopped black olives
2 Tbs (30 ml) diced pimiento or fresh red bell pepper
Combine the artichokes, cream cheese, Parmesan, lemon juice,
garlic, salt, pepper, and optional cayenne in an electric food
processor and process until smooth. Stir in the parsley,
chives, olives, pimiento, and spoon into a serving bowl. Chill
for at least 2 hours before serving. Serve with raw
vegetables, crackers, pita bread, or melba
toast. Serves 8 to 12.
Bon appetit from the Chef at
World Wide Recipes
***Write a review of this recipe!***
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