Artichoke, lemon and white bean pâté crispbreads
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This easy pâté recipe takes seconds to make and sees the comforting flavours of butter beans and artichokes livened up with plenty of lemon. On top are some quick-pickled shallots for added tang and toasted pumpkin seeds for crunch. Feel free to use a vegetarian hard cheese instead of pecorino if you wish.
First published in 2019
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Ingredients
Metric
Imperial
- Peter's Yard Original Sourdough Crispbreads
- 1 handful of pumpkin seeds
- chopped parsley
- flaky sea salt
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
SAVE RECIPE
Method
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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