Copenhagen bagel with artichoke paté and Tartex Vegetarian Pâté Herbs

 

Ingredients for 4 portions:

• 200 g artichoke hearts in brine, drained
• 75 g Tartex Vegetarian Pâté Herbs
• 1 tsp capers
• 1 tsp maple syrup
• ½  tbsp cider vinegar
• ½ tsp ground black pepper
• a pinch of salt
• ¼  bunch of dill
• 4 bagels
• 4 cos lettuce leaves

 

Roughly chop artichoke hearts with Tartex Vegetarian Pâté Herbs, capers, maple syrup, cider vinegar, pepper and salt in a food processor or with a knife. 

Finely chop the dill and stir into the paté.

Cut open the bagels and toast the inside only (or brown in a hot frying pan without oil for 1-2 minutes), then top with a lettuce leaf and the paté.

Tartex Rezept Kopenhagen Bagel