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Artichoke heart and olive pate

kept bylaerkin

3 artichoke hearts, drained from a water-packed jar
½ cup pitted Greek olives (I used a variety, but any will do)
1 clove garlic, diced
2 Tablespoons freshly-squeezed lemon juice
¼ teaspoon fresh thyme leaves
1 ½ cups (or 1 15 ounce can, drained) chickpeas
1 Tablespoon extra-virgin olive oil



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