1 Ingredient: Artichoke Pate

24 Aug

One of the things that I always struggle with is what to do with the PILES of leftover ingredients that always seem to mount up in my fridge. Until the day when I wake up and think ‘I know what my life urgently needs today…LEEKS!’, I am destined for an existence of half filled bags of vegetables or bowls of mysteries covered in foil. Predictably, this week saw my fridge filled with half empty tins of artichokes, half squeezed lemons and withering tarragon. So what to do with it all? Brunch. To me, brunch is recipe in itself. Each component must compliment and enhance the other in order to create this perfect meal. Your tea must be in your favourite tea cup, coffee must be freshly brewed, reading material must be available. And at the centre of this should be a smorgasbord of delectable nibbles that can be mixed and matched to provide those tastebuds with a variety of wonderful bites…

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Whether you favour sweet, flaky pastries or a platter of meats and cheeses, brunch brings a peaceful air of it’s-midday-and-I-have-nothing-to-do-but-eat, teamed with a dash of relief that you can finally use those really tiny teacups that are too small for your morning tea, but they were on sale so gosh did you just have to have them. So turn on Radio 4 (*cough* Radio 1), put the kettle on, and whip up this delicious little spread.

Ingredients

1/2 tin drained artichokes

Squeeze of lemon

1 tsp tarragon

1 tbsp grated parmesan

1 clove garlic

Drizzle of olive oil (or the oil from a jar of artichoke hearts if you have them)

Small bread roll (I used olive bread)

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(The capers are just innocent bystanders)

Method

1.   Put a griddle pan on high heat. Quarter the artichoke hearts, peel one of your garlic cloves and chuck it all in a food processor with a squeeze of lemon, grated parmesan and oil. Season well.

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2.   Whizz up thoroughly until smooth.

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3.  Cut your bread horizontally, and drizzle each side with olive oil and rub in chopped garlic. If you’re less garlickly inclined, cut a clove of garlic in half and rub the clove on the bread.

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4.   Grill on each side until golden and lightly charred.

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Wasn’t that easy? Now compile that heavenly board of perfection and enjoy, because it’s nearly time for lunch.

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2 Responses to “1 Ingredient: Artichoke Pate”

  1. Ani August 24, 2013 at 12:29 pm #

    This looks amazing. I love artichokes and it would make a wonderful spread!

    • pulpkitchencooks August 28, 2013 at 11:13 am #

      Thank you! Yes it’s delicious, versatile, and best of all easy!

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