WARM ARTICHOKE PATE

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WARM ARTICHOKE PATE

This interesting menu by Marc Shotland and Quique Sanchez will bring the whole family together this summer

INGREDIENTS

  • 1 tin artichoke hearts, drained
  • 250g Hellman’s mayonnaise, homemade or other quality mayonnaise
  • 80ml sour cream
  • 15ml parsley, finely chopped
  • 3–5ml fresh thyme leaves, chopped
  • 150g Parmesan cheese, finely grated
  • freshly milled black pepper

TO SERVE:

  • freshly milled black pepper
  • tapas-style foods such as olives, capers and pickles (optional)
  • warm, crusty ciabatta bread, sliced

METHOD

  1. Preheat the oven to 180°C.
    2. Roughly chop the artichoke hearts and place them in a mixing bowl.
    3. Stir in the mayonnaise, sour cream, parsley and thyme and mix well. Add the Parmesan cheese, reserving a little for the top, and season with freshly milled black pepper.
    4. Divide the mixture amongst 6 ramekins or place in one, large ovenproof dish and stand in a baking tray. Scatter the extra Parmesan cheese over the top of the paté. Bake for 12–15 minutes. Remove from the oven and top with freshly milled black pepper.
    5. Serve hot, warm or at room temperature with crusty bread and your favourite tapas-style foods.

This recipe serves 6 people