Artichoke Pate

Ingredients

• 6 canned artichoke bottoms in water, drained
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 cup fat-free parmesan cheese
• 1 tablespoon oregano, minced
• pepper
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup low-fat ricotta cheese or lowfat silken tofu

Directions

1. 1

   Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree.

2. 2

   Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.

3. 3

   Remove from blender and stir in ricotta cheese.

4. 4

   Add pepper to taste.

5. 5

   Serve with peppered crackers.