Across Calle Fruteros from Casa Adora, artichokes grow in amongst the olive trees. From autumn through to spring they're everywhere — on the plant, in the market, on the table. They're one of those vegetables that feels almost too local to buy in a jar, and yet the jar is almost always what I reach for. The artichoke hearts preserved al natural — in water and salt rather than vinegar or sunflower oil — are clean, flavourful, and ready in seconds. The ones marinated in oil or vinegar bring their own agenda to whatever you're making, and in a pâté this simple, you want full control over the flavour.

The olive oil is the other half of this recipe, and it matters. This is Jaén province, which produces more olive oil than any other region on earth. The aceite verde — the early-harvest extra virgin, pressed when the olives are still green — is grassy, peppery, and slightly bitter in the best possible way. It doesn't disappear into a recipe; it's present in every mouthful. Use the best you can find, because here it has nowhere to hide.

Artichoke Pâté — The Method

Drain the artichoke hearts and dry them well — any excess water will loosen the texture. Add them to a small blender with the garlic sliver, lemon juice and salt. Blend in short bursts until you have a rough paste. With the motor running, add the olive oil in a slow stream and blend briefly to combine. Taste, adjust the seasoning, and that's it.

The garlic is there as a whisper rather than a statement — a tiny sliver, not a full clove. The lemon lifts without sharpening. The oil does the rest.

Transfer to a small ramekin or terracotta dish. For longer keeping, pour a thin layer of extra virgin olive oil over the surface to seal it and exclude the air. Covered in the fridge, it keeps for three to four days — though it rarely lasts that long.

Ingredients:

• Artichoke hearts, preserved al natural (100g, drained and dried)
• Extra virgin olive oil / aceite verde (15ml, plus extra to seal)
• Fresh lemon juice (¾ tsp)
• Fresh garlic (1 tiny sliver)
• Sea salt and black pepper (1 pinch each)

Method:

1. Drain the artichoke hearts thoroughly and pat dry.
2. Add to a small blender with the garlic, lemon juice and salt. Blend in short bursts to a rough paste.
3. With the motor running, add the olive oil slowly and blend briefly to combine.
4. Taste and adjust seasoning.
5. Transfer to a ramekin or small terracotta dish. Seal the surface of this artichoke pâté with a thin layer of extra virgin olive oil and refrigerate — it keeps safely for three to four days.

Footnote:

This artichoke pâté is part of my Pâté & Rillettes Recipes collection — a complete collection of homemade French and Spanish pâtés and rillettes.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef