Artichokes with Pesto-Cannellini Spread

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

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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


  • 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


  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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