Subject: Artichoke Pate
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 29 2002 - 02:43:59 EDT
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F O O D F U N N Y
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Here's some dieting advice from reader John Rey:
NEW PASTA DIET
Just walk pasta bakery without stopping. Walk pasta candy store
without stopping. Walk pasta ice cream shop without stopping.
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T O D A Y ' S R E C I P E
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If you had told me that it has been over a year since I did a
vegetarian theme I would have said you were crazy, but it's true.
These recipes are not only delicious and lower in fat than most meat
dishes, but they also feature some of my favorite vegetables.
Even though I'm an artichoke fan and will eat them cooked just about
any way, this dish is particularly appealing because it's quick, easy,
and oh so delicious.
Artichoke Pate
1 15-oz (425 g) can artichoke hearts or bottoms, drained
4 oz (110 g) cream cheese at room temperature
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) lemon juice
1-2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh chives
2 Tbs (30 ml) chopped black olives
2 Tbs (30 ml) diced pimiento or fresh red bell pepper
Combine the artichokes, cream cheese, Parmesan, lemon juice, garlic,
salt, pepper, and optional cayenne in an electric food processor and
process until smooth. Stir in the parsley, chives, olives, pimiento,
and spoon into a serving bowl. Chill for at least 2 hours before
serving. Serve with raw vegetables, crackers, pita bread, or melba
toast. Serves 8 to 12.
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