I'm not a Vegan, but I LOVE this Vegan Artichoke Pate (especially with Wheat Thins)

I've been scouring the internet for this recipe.  I used to make it for parties in the early 2000s and in the move to Nashville lost the recipe.  It is savory and especially delicious with Wheat Thins.

When I make the recipe, I don't steam off the almond skins.  Usually, I just buy slivered almonds and use them.  I hope you give this recipe a try...it's a great addition to any party table (especially if you have those with restricted diets).

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 (Wheat Thins!), or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.

Yield: 1 1/4 Cups