Artichoke, Portabella & Anchovy Pate & Vinaigrette
 

 Step 6:

Repeat two more times. Finish with a layer of artichokes.

Bake at 350F for about 20 minutes in a baine marie. Slide a knife around the artichoke "crust" and flip the ramekin onto a plate.
 

 Step 7:

The Hazelnut Vinaigrette:

Ingredients:
1/4 cup White Balsamic Vinegar
1/4 cup Olive Oil
3 tbsp chopped Hazelnuts
freshly cracked Pepper

Saute the nuts off in a bit of oil until golden brown. Add the vinegar and bring to a simmer. Turn off heat and allow nuts to steep for 15 minutes. Whisk in the oil and finish with the pepper.
  
 
 Step 8:

Plate the artichoke pate and spoon the sauce around it.

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