This simple and yummy pate relies on great extra virgin olive oil and a wee bit of patience on your part.
Makes about 1/2 pint
Clean the artichokes by removing and peeling the stems and trimming the sharp tips off each leaf with a small scissors.
Place the artichokes in a pot, where they can stand on their bases with the stems in the pot as well. Drizzle lightly with extra virgin oil and sprinkle with salt. Add about 1/4-inch water. Cover and bring to a boil; reduce heat and simmer until the bottom leaves pull off the artichoke. Transfer them to a plate and cool completely.
Pull each leaf off the cooled artichokes and with a spoon, scrape all of the tender flesh off the inside of each leaf, working down to the chokes and placing in a mixing bowl. Remove the chokes, revealing the hearts. Discard the chokes and add the hearts to the mixinb bowl along with the stems.
Transfer the artichoke mix to a food processor and add 1-2 tablespoons extra virgin olive oil and sea salt to taste (starting with 1/2 teaspoon). Pulse until a creamy texture forms.
Transfer to a glass jar; seal tightly and serve chilled or at room temperature with crackers or great whole grain bread.
It will keep in the fridge for about 2 weeks.