ITALIAN WHITE BEAN AND ARTICHOKE SALAD
I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.
Provided by NurseJaney
Categories Onions
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a small bowl whisk.
- Combine spinach and remaining ingredients in large bowl.
- Drizzle with vinaigrette.
- Toss gently.
Nutrition Facts : Calories 328.2, Fat 7.7, SaturatedFat 1.2, Sodium 294.8, Carbohydrate 51.5, Fiber 16, Sugar 4.6, Protein 18.5
WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA
Steps:
- Preheat a grill.
- Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
- Heat the vegetable oil in a large pot.
- To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
- To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
- To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.
BRANDADE OF WHITE BEANS WITH ARTICHOKES AND TRUFFLE VINAIGRETTE
Provided by Molly O'Neill
Categories appetizer
Time 1h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add 1/2 teaspoon salt and pepper and process until smooth.
- Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
- Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
- To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams
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