Artichokes with Pesto-Cannellini Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 medium artichokes |
2 tablespoons lemon juice |
1 (16-ounce) can cannellini or other white beans, drained |
1/4 cup chopped fresh parsley |
2 tablespoons italian-seasoned breadcrumbs |
2 tablespoons (1/2 ounce) finely grated parmesan cheese |
2 tablespoons water |
1 tablespoon commercial pesto sauce |
1 tablespoon balsamic vinegar |
Directions:
1. Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add juice to water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of artichoke pulls out easily. Place artichokes, stem sides up, on a rack to drain.
2. Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.
3. Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.
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