Artichokes with Pesto-Cannellini Spread

Yield: 3 servings (serving size: 1/3 cup spread and 1 artichoke)

Ingredients

• 3  medium artichokes
• 2  tablespoons  lemon juice
• 1  (16-ounce) can cannellini or other white beans, drained
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  Italian-seasoned breadcrumbs
• 2  tablespoons  (1/2 ounce) finely grated Parmesan cheese
• 2  tablespoons  water
• 1  tablespoon  commercial pesto sauce
• 1  tablespoon  balsamic vinegar

Preparation

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 of artichoke pulls out easily. Place artichokes, stem sides up, on a rack to drain.

Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.

Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.

Nutritional Information

Calories:

286 (21% from fat)

Fat:

6.6g (sat 1.6g,mono 2.6g,poly 1.6g)

Protein:

14.9g

Carbohydrate:

46.8g

Fiber:

10.3g

Cholesterol:

4mg

Iron:

5.9mg

Sodium:

558mg

Calcium:

214mg