Artichoke Pate

1/2 cup raw almonds
water
2 T. raw pine nuts
3/4 cup artichoke hearts, quartered
2 T. water
2 t. lemon juice
2 t. garlic, minced
1/4 t. 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 1-2 minutes to finely grind them.

Scrape down the sides of the container, add the remaining
ingredients, and process for 1-2 minutes to form a smooth puree.

Taste and adjust seasonings, as needed.


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

Yield: 1 1/4 Cups