Artichoke sandwich spread

Made this yummy spread today. I have made this several times and have varied it each time, but I think I have found my favourite version now. The original inspiration for this pate came from a Artichoke tarator recipe from the book Easy Vegan (Cookery) by Ryland Peters and Small. A Tarator is a turkish garlic and nut dip.

2 slices of day old bread

1 jar (280g/10oz) artichoke quarters in oil, drained (keep oil)

1 tbsp lemon juice

1 clove garlic (more if preferred)

8 tbsp ground almonds

3 tbsp sunflower or olive oil (I used the oil from the artichoke quarters)

Add all the ingredients (except oil) to a food processor and process for a short while for it to mix together, stopping and scrapping down if necessary. Add the oil and process again until it becomes creamy.

More oil can be added if you want to make it into a dip and serve with vegetables.

I buy the di vita artichoke quarters in sunflower oil with extra virgin olive oil from home bargains where they cost £1 a jar! I have also found them discounted in supermarkets such as Lidl.

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