Brandade Of White Beans With Artichokes And Truffle Vinaigrette Recipes

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ITALIAN WHITE BEAN AND ARTICHOKE SALAD



Italian White Bean and Artichoke Salad image

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

2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
6 cups Baby Spinach, thinly sliced
2 cups bell peppers, sliced thinly
3 ounces asiago cheese, diced
1/2 cup celery, sliced diagonally
1/2 cup red onion, sliced vertically
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 (19 ounce) can cannellini beans, drained and rinsed
1 (12 ounce) jar marinated artichoke hearts, drained

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



White Bean-Artichoke Spread with Bruschetta image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 medium size artichokes
2 tablespoons olive oil
1 tablespoon chopped shallots
1 tablespoon chopped thyme
1 1/2 cups cooked white beans, cannelini, or navy beans
2 ounces goat cheese
1 head garlic, separated into cloves and peeled
1 lemon, juiced
4 artichokes
1 cup all-purpose flour
1 cup vegetable oil
2 cups balsamic vinegar
4 slices sour dough bread
2 tablespoons olive oil
Arugula leaves

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



Brandade Of White Beans With Artichokes And Truffle Vinaigrette image

Provided by Molly O'Neill

Categories     appetizer

Time 1h15m

Yield Four servings

Number Of Ingredients 12

6 tablespoons dried white beans, soaked in water overnight, drained
2 cloves garlic, peeled
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon truffle oil
8 whole, fresh artichoke hearts, cooked until tender
1/2 teaspoon chopped truffle, optional
1 cup mache
4 teaspoons chopped chives

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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