Best 4 Artichoke Pate Recipes

Dive into the delectable world of artichoke pâté, a culinary masterpiece that tantalizes taste buds with its creamy texture, rich flavor, and versatile applications. This collection of recipes offers a delightful journey through the art of creating this savory spread, ranging from classic to contemporary interpretations. Indulge in the traditional Artichoke Pâté recipe, featuring a harmonious blend of artichoke hearts, cream cheese, and aromatic herbs, perfect for canapés and crackers. For a gourmet twist, try the Artichoke and Sun-Dried Tomato Pâté, where sun-dried tomatoes add a tangy kick and a vibrant pop of color.

Those seeking a vegan alternative will delight in the Vegan Artichoke Pâté, which showcases the natural flavors of artichokes, white beans, and roasted red peppers, creating a creamy and flavorful spread. For an elegant presentation, the Artichoke Pâté in Vol-au-Vent recipe transforms the pâté into a showstopping hors d'oeuvre, served in delicate pastry shells. Last but not least, the Artichoke Pâté Crostini recipe marries the pâté with crispy crostini, making it an ideal appetizer or party snack.

With its versatility and ability to elevate any occasion, artichoke pâté stands as a testament to the culinary artistry of creating delectable spreads. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this collection of recipes promises to inspire and guide you in crafting extraordinary artichoke pâté creations that will impress your guests and leave them craving more.

Let's cook with our recipes!

ARTICHOKE PATE

Artichoke Pate image

Make and share this Artichoke Pate recipe from Food.com.

Provided by Terese

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 (340 g) jars marinated artichoke hearts, drained
1 cup fresh breadcrumb
2 tablespoons chopped parsley
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1 sourdough baguette, thinly sliced and toasted, to serve

Steps:

In a foodprocessor, blend artichokes, breadcrumbs, parsley and garlic.
Gradually add olive oil, processing until smooth.
Season to taste.
Serve with toasted baguette.

Nutrition Facts : Calories 678, Fat 22.6, SaturatedFat 3.5, Sodium 961.6, Carbohydrate 104.2, Fiber 28, Sugar 9, Protein 25.8

ARTICHOKE PATE

Artichoke Pate image

Make and share this Artichoke Pate recipe from Food.com.

Provided by rosasharn

Categories Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 canned artichoke bottoms in water, drained
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fat-free parmesan cheese
1 tablespoon oregano, minced
pepper
1/4 cup walnuts, toasted and chopped
1/4 cup low-fat ricotta cheese or 1/4 cup lowfat silken tofu

Steps:

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.
Remove from blender and stir in ricotta cheese.
Add pepper to taste.
Serve with peppered crackers.

Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.5, Cholesterol 3.2, Sodium 85.1, Carbohydrate 16, Fiber 10.7, Sugar 1.5, Protein 5.4

CREAMY ARTICHOKE PASTA

Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

ARTICHOKE TORTE

Artichoke Torte image

This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.

Provided by Tara Parker-Pope

Categories main course

Time 1h

Yield 24 Pieces, serves 6 to 8 as an appetizer

Number Of Ingredients 11

Ingredients

1 1/2 pounds frozen artichokes
6 large eggs
2 large cloves of garlic, minced
1 large yellow onion, chopped
1/2 cup fresh parsley, chopped
1 cup bread crumbs
1 cup grated Parmesan cheese (or more to taste)
1/2 cup olive oil
1 teaspoon Italian herb seasoning
1/2 teaspoon pepper
1 teaspoon sea salt

Steps:

Preheat oven to 325 degrees Fahrenheit. Thaw frozen artichokes and cook, if necessary, according to package directions. Chop into fine pieces.
Using a hand mixer, beat eggs at high speed until frothy. Add the artichokes, garlic, onion, parsley, bread crumbs, Parmesan, olive oil, Italian seasoning, pepper and salt. Mix well.
Pour into a lightly oiled 9 x 13 glass baking dish and cook for 45-50 minutes, until golden brown and set in the center. Allow to cool and cut into 1 ½-inch squares.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or discoloration.
Trim the artichokes properly: Cut off about an inch of the stem and the top inch of the leaves. Then, use kitchen shears to trim away any remaining thorns.
Cook the artichokes until they are tender: You can boil, steam, or microwave the artichokes until they are easily pierced with a fork.
Use a food processor to make the pâté: This will help to create a smooth and creamy texture.
Season the pâté to taste: Add salt, pepper, and other herbs and spices to taste.
Serve the pâté with crackers or bread: This is a great appetizer or snack.

Conclusion:

Artichoke pâté is a delicious and easy-to-make appetizer or snack. It is a great way to use up leftover artichokes, and it can be made ahead of time. With its creamy texture and savory flavor, artichoke pâté is sure to be a hit at your next party or gathering. So next time you have some artichokes on hand, give this recipe a try!