Bruschetta with Artichoke Bean Spread & Parsley Leaves Garnish

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A pinch of smoked paprika combined with spicy hints of cayenne pepper gives this spread an unexpected kick of understated smokiness. It can be served warm or at room temperature, on toasted slices of French baguette or with raw vegetables. Garnish it with parsley leaf and some lemon zest to brighten up the flavor. It is light, filling and simply delicious.

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Ingredients: frozen artichoke quarters, cannelleni beans, shallots, garlic clove, sour cream, French mayonnaise, lemon, parsley, cayenne pepper, smoked Spanish paprika, salt and freshly ground black pepper, extra-virgin olive oil (mild in flavor).

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On a medium high heat, sautée diced shallots in olive oil for 2 minutes until translucent. Season with salt and freshly ground black pepper to taste.

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Add thawed artichokes to the pan, and season again with salt and pepper. Cover and continue cooking on medium heat for 5 minutes until fragrant and soft. If the pan dries out, add either some water or olive oil.

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Rinse cannellini beans under cold running water to wash off the extra salt. Drain well.

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Meanwhile combine cannellini beans, garlic, sour cream, mayonnaise, parsley, cayenne pepper, and paprika in a food processor. Add sautéed shallots and artichokes, and season with salt and pepper to taste. Pour in olive oil and squeeze 1/3 of a lemon into the mixture to taste. Cover and process until smooth and fluffy, scrapping the sides of the bowl as necessary. Always season to taste.

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To serve, spoon artichoke bean spread on slices of toasted baguette and then top with fresh parsley leaf and some lemon zest.

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Bon Appétit!
Svitlana

Bruschetta with Artichoke Bean Spread & Parsley Leaves Garnish

recipe details

Serves 6-8

Ingredients

  • 8 ounces frozen artichoke quarters, thawed
  • 7 ounces canned cannelleni beans, rinsed under cold water
  • 2 shallots, diced
  • Garlic clove, thinly sliced
  • 2 ½ tablespoons of sour cream
  • 2 tablespoons French mayonnaise
  • 1/3 of a whole lemon, squeezed
  • 1 teaspoon of lemon zest
  • 3 tablespoons parsley, chopped
  • Pinch of cayenne pepper
  • Pinch of smoked Spanish paprika
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil (mild in flavor)

Directions

  1. Sautée diced shallots in olive oil for 2 minutes on medium heat until translucent. Season with salt and freshly ground black pepper to taste.

  2. Add thawed artichokes to the pan and season again with salt and pepper. Cover and continue cooking on medium heat for 5 minutes until fragrant and soft. If the pan dries out add either some water or olive oil.

  3. Rinse cannellini beans under cold running water to remove any extra salt. Drain well.

  4. Meanwhile, in a food processor, combine cannellini beans, garlic, sour cream, mayonnaise, parsley, cayenne pepper, and paprika. Add sautéed shallots and artichokes, and season with salt and pepper to taste

  5. Pour in olive oil and squeeze 1/3 of a lemon into the mixture to taste. Cover and process until smooth and fluffy, scrapping the sides of the bowl as necessary. Always season to taste.

  6. To serve, spoon artichoke bean spread on slices of toasted baguette, and then top with fresh parsley leaf and some lemon zest.

  7. Transfer to a bowl, cover with foil to keep it warm and let stand at room temperature until ready to be served (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature before spreading it on the bruschetta.

share your thoughts

3 thoughts on “Bruschetta with Artichoke Bean Spread & Parsley Leaves Garnish”

  1. It’s another interesting combination,very easy to make and also healthy staff.I am sure test delicious.I can wait to try..

    1. As an hors d’oeuvre, bruschetta is a perfect starter to meet your guests with. This one in particular doesn’t require a lot of time, but has a great savory taste to it!

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