Artichoke Paté

1/2 cup raw almonds
2 tablespoons raw pine nuts
3/4 cup artichoke hearts, quartered
2 tablespoons water
2 teaspoons lemon juice
2 teaspoons {garlic}, minced
1/4 teaspoon sea salt
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 purée. Taste and adjust seasonings, as needed.

Transfer the mixture to an airtight container and store in the refrigerator.

Ease of Preparation: Easy

Preparation Time: 15 min
soak almonds overnight

Servings: yields 1 1/4 cups

Recipe By: Beverly Lynn Bennett

From:  The Vegan Chef
Used with permission of Beverly Lynn Bennett

Chef Suggestions
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.