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Artichoke, lemon and white bean pâté crispbreads

by
Pollyanna Coupland
Artichoke, lemon and white bean pâté with pickled shallots and toasted pumpkin seeds

PT20M

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Ingredients

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Artichoke, lemon and white bean pâté

  • 100g of artichoke hearts, from a jar, reserve 50ml of the oil
  • 355g of butter beans, drained from a tin
  • 5g of garlic, (approx. 1 large clove)
  • 50ml of olive oil
  • 10g of pecorino, grated
  • 1 lemon, zested and juiced
  • salt
  • pepper

Pickled shallots

  • 1 banana shallot, finely sliced into rings
  • 50ml of white wine vinegar
  • 50ml of water
  • 40g of sugar
  • 1 pinch of salt
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Method

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1
Begin by pickling the shallots. Place the vinegar, water, sugar and salt in a pan over a medium heat and stir until dissolved. Take off the heat and add the shallots. Leave to pickle while you make the pâté
2
Place the artichokes, beans, garlic, oils, pecorino and lemon zest into a blender and blitz until smooth
3
Taste and season with salt, pepper and lemon juice
4
Toast the pumpkin seeds in a hot dry pan for a minute until they start to make popping sounds
5
Now you are ready to assemble the crispbreads. Generously spread the pâté over each crispbread then sprinkle with some drained shallot rings, toasted seeds, chopped parsley and a pinch of crunchy sea salt
6
The pâté will keep for up to a week in the fridge and the pickled shallots up to a month
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Pollyanna Coupland

Pollyanna is a recipe developer and leads the team behind The Kitchen with Great British Chefs.

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