Artichoke Pate - cooking recipe

Ingredients

2 (340 g) jars marinated artichoke hearts, drained
1 cup fresh breadcrumb
2 tablespoons chopped parsley
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1 sourdough baguette, thinly sliced and toasted, to serve

Preparation

In a foodprocessor, blend artichokes, breadcrumbs, parsley and garlic.
Gradually add olive oil, processing until smooth.
Season to taste.
Serve with toasted baguette.