Artichoke Pate - cooking recipe

Ingredients

6 canned artichoke bottoms in water, drained
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fat-free parmesan cheese
1 tablespoon oregano, minced
pepper
1/4 cup walnuts, toasted and chopped
1/4 cup low-fat ricotta cheese or 1/4 cup lowfat silken tofu

Preparation

Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree.
Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.
Remove from blender and stir in ricotta cheese.
Add pepper to taste.
Serve with peppered crackers.