I’m calling this one a spread because it’s pretty thick. Now, if you’re like me and you go to Costco, you sometimes grab those mega two jars of marinated artichoke hearts. I love them as part of a snack, or chopped into salads (I use the oil as the dressing with a little balsamic vinegar). I even have a great chicken and mushroom recipe I use them for. But. BUT I haven’t found marinated artichoke hearts in any dip. It’s always the canned artichoke hearts that you chop up and mix with mayo and cheese and back. (Recipe HERE). I did an extensive internet search and found a few recipes that mixed artichoke hearts (plain) with white beans. Could I do this but use MARINATED artichokes? Yes. Yes, I could. And the result is terrific. We had friends over and the gentleman liked it so much he smeared it on his burger. That says a lot I think…when you’re will to smear.
Seriously, you probably have all this stuff in your house, especially if you’re a food hoarder.
Lemon, garlic, olive oil, cannellini beans, marinated artichoke hearts, rosemary, and Parmesan.
Drain and rinse the beans, put everything into a food processor. Press START and pulse that muther till it’s smooth. Easiest spread ever.
I give this five pretzels because it’s easy, quick, you probably have the ingredients, it’s healthy, you can use it in sandwiches, and people who like hummus will like it. The hint of rosemary brings a little garden-freshness to it, lemon adds sunlight, and the marinade on the artichoke hearts is just lovely.
Here’s the recipe if you want to print it out:
- 1 can (15 oz.) cannellini beans,drained
- 1 cup marinated artichoke hearts, drained
- 1 small clove garlic, chopped (about one tsp. chopped garlic)
- 2 tablespoons fresh lemon juice (really, to taste. Start with one and then add more.)
- 2 tablespoons olive oil
- 3 tablespoons freshly grated Parmesan cheese
- Put it all in a food processor and blend until smooth.
- Serve with bruschetta, pita chips, pita bread, crudités, or on a sandwich.
- Keeps in the fridge for about five days.