- Preparation time
- 20 mins
- Cooking time
- 40 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Appetizer
- Posted by
- Posted on
- September 26, 2018
- 1 Tbsp.
- Yogurt (Organic, Fat Free)
- 2 tsp
- fresh lemon juice
- 1/4 Sprigs
- fresh parsley
- 1 tsp
- Flax Seed Oil
[wpurp-searchable-recipe]Jerusalem Artichoke Pate – Makes an excellent Pate to spread on Bread or can be used as a dip – Jeerusalem artichokes, Yogurt (Certified Organic, Fat Free), fresh lemon juice, fresh parsley (Chopped), flax seed oil, Scrub the artichokes.; Put in dish in oven to roast at 400°F (204° C) for 25 minutes. (It’s a good idea to cook them with your baked potato.) ; Allow to cool and remove skin. ; Mash or purée (with electric blender or food mill) until it has a creamy consistency.; Add the yogurt, lemon juice, chopped parsley and flaxseed oil, and beat together. ; Serve as an appetizer or a snack with toasted slices of bread and a smattering of various lettuce leaves and cherry tomatoes to decorate; – [/wpurp-searchable-recipe]
- Scrub the artichokes.
- Put in dish in oven to roast at 400°F (204° C) for 25 minutes. (It's a good idea to cook them with your baked potato.)
- Allow to cool and remove skin.
- Mash or purée (with electric blender or food mill) until it has a creamy consistency.
- Add the yogurt, lemon juice, chopped parsley and flaxseed oil, and beat together.
- Serve as an appetizer or a snack with toasted slices of bread and a smattering of various lettuce leaves and cherry tomatoes to decorate
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