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Brandade of White Beans with Baby Artichokes

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings
Brandade most often refers to a salt cod puree popular throughout France, but in this vegetarian version, it's a rich puree of beans topped with grilled artichokes.

Ingredients

  • 6 baby artichokes (about 2 pounds)
  • Cooking spray
  • 1 teaspoon extra-virgin olive oil
  • 2 cups chopped onion (about 1 large)
  • 4 garlic cloves, chopped
  • 2/3 cup water
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon grated lemon rind
  • 2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 1/2 cup dry rosé wine
  • 4 garlic cloves, thinly sliced
  • 1 shallot, thinly sliced
  • 1/2 cup organic vegetable broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme

Nutrition Information

  • calories 167
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 9.7 g
  • carbohydrate 32.3 g
  • fiber 12.2 g
  • cholesterol 0.0 mg
  • iron 3.4 mg
  • sodium 210 mg
  • calcium 115 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Cut 1/4 inch off stems of artichokes; peel stems. Remove bottom leaves and tough outer leaves from each artichoke, leaving tender heart and bottom. Trim about 1 inch from tops of artichokes. Place artichokes in a Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and cool. Cut in half lengthwise. Place artichoke halves, cut sides down, on grill rack coated with cooking spray; grill 4 minutes on each side or until golden.

  3. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 4 minutes or until onion is golden. Add 2/3 cup water and next 3 ingredients (through beans); cook 2 minutes or until thoroughly heated. Place bean mixture in a food processor; process until smooth. Keep warm.

  4. Combine wine, sliced garlic, and shallot in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates. Add broth; simmer until reduced to 1/2 cup (about 3 minutes).

  5. Spoon about 1/2 cup bean mixture into each of 6 shallow bowls, and top each serving with 2 artichoke halves. Drizzle about 1 1/2 tablespoons broth mixture over top of each serving; sprinkle each serving with 1 teaspoon parsley and about 1/4 teaspoon thyme.