Artichokes with Pesto-Cannellini Spread

By Lv2Cook

Ingredients

• 3 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 finely grated Parmesan cheese (1/2 ounce)
• 2 tablespoons water
• 1 tablespoon commercial pesto sauce
• 1 tablespoon balsamic vinegar

Preparation

Step 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.

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.

Serving Size: 1/3 cup spread and 1 artichoke