Artichoke Pate Recipe

• 6 x canned artichoke bottoms in water
• 2 Tbsp. lemon juice
• 2 Tbsp. extra virgin olive oil
• 1/4 c. finely grated Parmesan cheese
• 1 Tbsp. chopped fresh oregano Pepper
• 1/4 c. very finely minced toasted walnuts
• 1/4 c. lowfat ricotta cheese or possibly lowfat silken tofu

1. 1.
2. Place artichoke bottoms, lemon juice and extra virgin olive oil in a blender or possibly a food processor and puree.
3. Add in Parmesan cheese, oregano and walnuts and pulse 5 or possibly 6 times.
4. 2.
5. Remove from blender and stir in ricotta cheese.
6. Add in pepper to taste.
7. 3.
8. Serve with peppered crackers.
9. Variation: To reduce some of the dairy, substitute low-fat, silken tofu for ricotta.
10. Description:"Dip for steamed artichoke leaves or possibly spread for toast."

water, lemon juice, extra virgin olive oil, parmesan cheese, oregano pepper, walnuts, ricotta cheese

Taken from cookeatshare.com/recipes/artichoke-pate-69833 (may not work)