Artichoke Pate
Nifty appetizer reminiscent of the 50’s.
INGREDIENTS:
6 canned artichoke bottoms in water
2 tbs lemon juice
2 tbs olive oil
1/4 cup fat-free parmesan cheese
1 tbs dried oregano
1/8 tsp pepper
1/4 cup walnuts, toasted and chopped
1/4 cup low-fat ricotta cheese
DIRECTIONS:
1. Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree. Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.
2. Remove from blender and stir in ricotta cheese. Add pepper. Serve with peppered crackers.
Prep: 15 minutes
Cook: 0 minutes
Serves: 6