Artichoke, lemon and white bean pâté crispbreads


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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
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
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