Artichokes with Pesto-Cannellini Spread

Yield: 3 servings (serving size: 1/3 cup spread and 1 artichoke)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 21%
  • Fat: 6.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 14.9g
  • Carbohydrate: 46.8g
  • Fiber: 10.3g
  • Cholesterol: 4mg
  • Iron: 5.9mg
  • Sodium: 558mg
  • Calcium: 214mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichokes with Pesto-Cannellini Spread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy