Artichokes with Pesto-Cannellini Spread


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

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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