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.
Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.
Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.
This dish had too much parsley in it for my liking and ended up taking away from the other flavors, so much in fact I couldn't taste anything else. I decided not to fill the artichokes because I didn't want to lose a lot of edible leaves. Artichokes aren't cheap!!! This dish was a pretty big disappointment!
This was outstanding. I'm a huge artichoke fan, and usually prefer to eat mine with mayo and lots of it. This recipe knocked my socks off, the flavors were spot on, it was fresh, and I did't feel guilty afterwards! The spread gets better after sitting for a day, so consider making it in advance. Also, I drizzled my artichoke with a bit of extra virgin olive oil, which was added another layer of flavor. It would be great for any meal- casual to fancy, or even at a a party or BBQ as it is served cold/room temp. I can't say enough about this dish! Fantastic!!
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