Artichoke paste

Rich and nutty

This paste reminds me the luxurious bounty of the Provence. Rather simple to make too. Sauté canned artichoke hearts with shallots and garlic.
Make a paste with the sautéed mix and walnuts, lemon juice and olive oil. Nutty and creamy. Ready to be scooped onto a cracker or slice of bread.

Sauté artichokes, onion and garlic …

… and Add lemon juice and walnuts to the sautéed mix.