This delightful pate is wonderful served with a platter of raw vegetables and crackers for dipping. Try filling romaine lettuce leaves with the the pâté for a nutritions snack! You may use a can of artichoke hearts for this recipe or you can use about 1 ½ cups freshly cooked artichoke hearts.
Place the raw almonds into a bowl and cover them with filtered water. Let them soak, uncovered, on your counter for about 8 to 12 hours. Then rinse and drain before using them.
1 cups raw almonds (soaked overnight)
14 ounces artichoke hearts
¼ cups extra virgin olive oil
¼ cups freshly squeezed lemon juice
½ small red onions chopped
2 tablespoons capers
1 cloves garlic crushed
½ teaspoons sea salt