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




Artichoke, lemon and white bean pâté

Pickled shallots

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


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
Place the artichokes, beans, garlic, oils, pecorino and lemon zest into a blender and blitz until smooth
Taste and season with salt, pepper and lemon juice
Toast the pumpkin seeds in a hot dry pan for a minute until they start to make popping sounds
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
The pâté will keep for up to a week in the fridge and the pickled shallots up to a month
First published in 2019

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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