Artichoke Paté

March 1, 2010


Repost from my raw food archive. I can’t wait to make this pate again.

A trip to the farmer’s market in L.A. was planned with the hope that I would find different varieties of artichokes but circumstance wouldn’t allow me to get there before they closed so my sister came to the rescue.

Normally she doesn’t shop for fresh artichokes so I gave her instructions [from what I’ve learned] on how to choose a fresh young artichoke. A girl on a mission, she visited two farmer’s markets and even stopped by Whole Foods and when the search was over she ended up with a bag of standard green globe artichokes – two large, four medium, and eight babies [baby artichokes that is].

She warned me that some of the artichokes were prickly. Some varities do have thorns on the tip of their petals and others don’t. There was one particularly devious artichoke that got me a couple times. If you take a close look at the above photo, on either artichoke, you will see on the tip of the petals a brown thorn. That is what you should beware of so handle with care when an artichoke sports thorns.

Artichokes are not impossible to work with but, work is required to get at the prized heart, which is what I was after to make this recipe. My sense of adventure didn’t waver after trimming, peeling, and sometimes tugging the petal of ten artichokes. Let’s just say I needed the practice at getting to the heart of the matter.

I sampled a couple pieces of the fresh raw artichoke hearts. It has a mild taste with a faint nutty flavor [at least this is what my taste buds told me]. I had a few recipe options but preferred the simplest of them since all the work went into excavating all those artichoke hearts.

Artichoke Paté

Embellish on this paté by adding any one or a combination of these ingredients: capers, chopped celery, cucumbers or bell peppers, shredded carrots, or add a little heat with a sprinkle of cayenne or some jalapeno or other hot peppers.

8-10 small artichokes
1 cup green olives, pitted
1/4 cup pine nuts, unroasted
2 large garlic cloves, peeled
1 tablespoon fresh oregano, chopped or 1 teaspoon dried
1 tablespoon fresh basil, chopped or 1 teaspoon dried
Pinch of sea salt and pepper

Combine all the ingredients in a food process. Process and the scrape down the sides of the bowl and continue to process. Repeat until the mixture is at the desired consistency for the paté. Chill at least 30 minutes before serving.

This recipe is best served fresh but can keep a coupe days in the refrigerator. Bring this paté to room temperature when ready to serve.

Serving Suggestions

* Spread on dehydrated crackers.
* Spread on leafy greens with your choice of toppings and fold to make a sandwich. I made a one using romaine hearts, spread the paté on the leaf and topped with sliced cherry tomatoes ~ fresh and delicious.
* Stuff into fresh mushroom caps, cherry tomatoes, or celery stalks.
* Try it as a dip with assorted veggies like carrots and cucumbers.
* Scoop on a bed of mixed salad greens for the first course of a meal.

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16 Comments so far

  1. Melinda McAuley on March 1, 2010 Monday, 10:12 pm

    YUM!

  2. Evelyn @ Natural Raw Living on March 2, 2010 Tuesday, 7:22 am

    I love artichoke, so now I have something I can try. Have been looking for a recipe that I can use artichoke in. Thanks! It looks so yummy! :)

  3. Pure2raw twins on March 2, 2010 Tuesday, 6:29 pm

    This pate looks amazing…we love artichokes. I was not sure if you could eat artichokes raw. Good to know.

  4. chefrenee on March 2, 2010 Tuesday, 9:01 pm

    You know that looks and sounds so awesome! I’m sold!

  5. Michal on March 3, 2010 Wednesday, 7:18 pm

    This looks fantastic as usual, thank you :)

  6. Jennifer on March 3, 2010 Wednesday, 8:28 pm

    I love artichokes too! I can’t wait to try this.

  7. katerina on March 4, 2010 Thursday, 5:37 pm

    This looks amazing, and is such a beautiful colour.

  8. andra on March 4, 2010 Thursday, 6:12 pm

    This looks delicious :) I love the look of the artichoke pate in the lettuse wrap; that would make such a delicious lunch. I have never had the courage to tackle an artichoke, though, but maybe I need to muster up the courage LOL. andra :)

  9. Stella on March 5, 2010 Friday, 6:53 am

    Hi Ingrid, this does look wonderful and sounds so healthful. I wish I could get good artichokes around here.

  10. Lori on March 5, 2010 Friday, 4:27 pm

    Wow. That looks absolutely exquisite. What a great idea. And the items you have chosen are rich, which would make a great pate! Thank you for the recipe.
    Question: Are the artichokes raw…?

  11. Nicole on March 8, 2010 Monday, 9:34 pm

    Yum! I have been on a pate kick lately. You read my mind : )

  12. Cayenne on March 15, 2010 Monday, 3:37 am

    Yum-O

  13. Grupo Style on March 20, 2010 Saturday, 1:10 am

    This dish looks yummy. I would also try when have free time.

  14. Maria (Tough Cookie) on June 10, 2010 Thursday, 11:27 am

    Hi! My name is Maria, and I am part of the crazysexylife.com team. I love this recipe, and we are constantly looking for new ones. This looks great! I would need your permission to add it to our list of recipes to use.

    Thanks!

  15. Lori on June 25, 2010 Friday, 12:05 pm

    Wow! That looks and sounds amazing!!! Thank you so much for sharing!

  16. Biryani Recipes on July 14, 2010 Wednesday, 12:59 am

    This would be the perfect thing to make for family. I tried this today and it came out really well. Thanks.

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