An il Fustino recipe

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Author: Laura S. Kirkley

Serves: 8

Artichoke Pate'


1 14 oz can, artichoke hearts packed in water - drained
1/2 cup, mayonnaise
1/2 clove, garlic - coarsely chopped
1/2 cup, parmesan cheese - finely grated
1 tablespoon, fresh Italian parsley - finely minced
dash, cayenne pepper
salt and pepper
bit, fresh lemon juice


  1. Preheat oven to 350 degrees.
  2. In a food processor blend drained artichokes and garlic until smooth.
  3. Add mayonnaise, parsley and parmesan cheese and pulse to blend.
  4. Add lemon, salt and pepper to taste. Pulsing and tasting. Be careful not to add too much salt, the parmesan cheese can be salty.
  5. Bake until hot and bubbly approximately 30 minutes.
  6. Serve on toasted French bread or toasted Pita triangles