Artichokes With Pesto-Cannellini Spread
.
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
Instructions:
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.
Nutrition
Facts:
Amount
Per Serving: Calories 286
Fat
6.6 g, Cholesterol 4 mg,
Sodium
558 mg,
Courtesy
of: Cooking Light Online
|