Artichoke Almond Pate

Looking for a delicious dip or spread!

Give this a try…

Author: Beverly Lynn Bennett, Serves: 1¼ cups


  • ½ cup raw almonds
  • water
  • 2 tablespoon raw pine nuts
  • ¾ cup artichoke hearts, quartered
  • 2 tablespoon water
  • 2 teaspoon lemon juice
  • 2 teaspoon garlic, minced
  • ¼ teaspoon sea salt


  1. 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.
  2. 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.
  3. In a blender or food processor, place the almonds and pine nuts, and process for 1-2 minutes to finely grind them.
  4. Scrape down the sides of the container, add the remaining ingredients, and process for 1-2 minutes to form a smooth puree.
  5. Taste and adjust seasonings, as needed.
  6. Transfer the mixture to an airtight container and store in the refrigerator.

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