Artichoke, Celery Root & Sunchoke Pate
served over a bed of Asparagus Ribbons
Yeild: About 3 cups
Prep Time: 30 minutes
Soak Time: 2 hours
Total "Cooking: Time: 2 hours 30 minutes
Ingredients:
1 bundle of Asparagus, peeled lengthwise leaving the head of the stem on
1 Artichoke, de-stemmed, fuzzy heart removed and outer skin peeled
1 1/2 lemon, juiced and zested
5 tbs Extra Virgin Olive Oil
1 Celery Root, peeled and chopped
1/2 cup Raw Hemp Seed
1/4 cup Sunchoke, chopped
pinch of salt
2 cups water
Directions for Pate:
Blend all ingredients in food processor, except asparagus, 1 tsp lemon juice and water, in food processor until smooth texture has been reached. Store in airtight container in the fridge for up to 3 days.
Directions for Asparagus Ribbons:
In a large bowl toss the asparagus ribbons with 2 cups water, pinch of salt and 1 tsp of lemon juice. Set aside on countertop tossing every 30 minutes for 2 hours.
* I paired this spread with asparagus ribbons with the intention of showing a plating option. I enjoyed the pate with orange bell peppers and flax seed crackers.
