Red Sweet Pepper and Artichoke Pate
- 7 ounces artichoke hearts, drained and chopped
- 7 ounces sweet red peppers, bottled, roasted if possible
- 12 cup parmesan cheese, freshly grated
- 12 cup parsley, pressed in firmly
- 1 teaspoon coarse black pepper (to taste)
- 3 tablespoons capers, drained
- 4 garlic cloves, peeled and chopped
- 14 cup olive oil
- 2 tablespoons vinaigrette dressing, tangy
- Make this a day ahead as the flavour needs to develop.
- Combine first 7 ingredients in a processor.
- Add the vinaigrette, and pulse -- on-off -- to process until roughly mixed.
- Add JUST enough olive oil in a thin stream, while processing further, until pate has a rough texture.
- You may need less than 1/4 cup: it will depend on the other ingredients.
- Do not process too much.
- Taste: you might want to add salt or seasoning salt.
- Turn into a bowl, cover with clingfilm, and keep in fridge overnight.
- Serve with cheeses and breads as suggested.
hearts, sweet red peppers, parmesan cheese, parsley, coarse black pepper, capers, garlic, olive oil, vinaigrette dressing
Taken from www.food.com/recipe/red-sweet-pepper-and-artichoke-pat-189216 (may not work)