Artichoke Pate

A great little recipe served as a pre-dinner appertiser for guests or as a nibbly dish with drinks.

• Ready In: 10 mins
• Yields: 1 1/2 cups

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

Directions

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