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Artichokes with Pesto-Cannellini Spread

Yield 3 servings (serving size: 1/3 cup spread and 1 artichoke)

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

Nutrition Information

  • calories 286
  • caloriesfromfat 21 %
  • fat 6.6 g
  • satfat 1.6 g
  • monofat 2.6 g
  • polyfat 1.6 g
  • protein 14.9 g
  • carbohydrate 46.8 g
  • fiber 10.3 g
  • cholesterol 4 mg
  • iron 5.9 mg
  • sodium 558 mg
  • calcium 214 mg

How to Make It

  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.