Artichokes with Pesto-Cannellini Spread

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons Italian-seasoned breadcrumbs
• 1 tablespoon balsamic vinegar
• ¼ cup chopped fresh parsley
• 2 tablespoons water
• 1 tablespoon commercial pesto sauce
• 1 (16-ounce) can cannellini or other white beans, drained
• + 2 more ingredients
• • 2 tablespoons (1/2 ounce) finely grated Parmesan cheese
  • 3 medium artichokes

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 o...

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