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Artichoke Pate

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One of my favorite bruschettas in the world is the "pate di carciofi" bruschetta.

I tried an artichoke bruschetta in every single pizzeria in Rome and one, from Formula Uno, was particularly amazing: It was tangy and buttery and chunky and very artichoky with a bit of garlic.

Does anybody know how to make it?

miri

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