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White Bean Artichoke Purée
October 8, 2023
I really enjoy recipes that are incredibly versatile, as in, you can use the same one, in multiple ways. If you like variety in your life and on your plate, this is a wonderful recipe to check both those boxes.
The other great thing about a versatile recipe is that it saves a lot of time, as well as waste. Not to mention money!
I am someone who likes to food prep. I won’t get too involved on that topic here, but basically it means that I want to make sure I have easy, readily prepared food in the fridge all week so that the likelihood of grabbing takeout or reaching for a something processed or unhealthy is greatly reduced.
AND, when that food prep itself can be incredibly easy, that’s a win to me!
White Bean Artichoke Puree can be enjoyed in multiple ways, is easy, nutritious, and best of all…delicious!
The fall is a wonderful time to include it with the abundance of seasonally harvested vegetables. For me, this includes garden fresh tomatoes, spiralized zucchini, and basil.
Have you spiralized before? I have found it to be a great way to include more variety not just for my own meals, but my kiddo’s as well! Something about a long curly strand of zucchini, carrot, or apple makes eating a lot more fun! You can check out my favorite spiralizer here.
Here’s a picture of my White Bean Artichoke puree celebrated with spiralized zucchini, oven roasted baby tomatoes, julienned basil and pan seared artichoke.
If you want to replicate this dish, simply toss a couple cups of tomatoes with a healthy amount of minced garlic (I used about a tablespoon worth), as well as 1/2 teaspoon each of salt and pepper. Add a light drizzle of olive oil and roast uncovered in a 350 degree oven for about 25 minutes, or until the tomatoes start to burst. Reserve the juice!
If you choose to include the halved pieces of artichoke, you can just sear them in the pan you already used for the puree.
But…before I get too far ahead of myself, here is the recipe!
White Bean Artichoke Purée
Ingredients
- 3 cloves garlic chopped
- 1/2 yellow onion chopped
- 1.5 tsp salt
- 1 TBS dried basil
- 2 TBS Nutritional Yeast
- 1 TBS Tahini
- 1 TBS Lemon Juice fresh squeezed, not the bottle kind
- 1.5 cans Cannellini Beans (or Great Northern)
- 4 whole artichoke hearts, jarred
Instructions
- In a large skillet over medium heat, add enough water to cover the bottom of the pan. Add the garlic, onion, and salt.
- Sauté for 5 minutes or so until onion is translucent; stir frequently to reduce sticking.
- Add the dried basil and cook another minute or 2, stirring well.
- Drain and rinse the beans and add to the skillet, stirring to incorporate with the onion mixture; heat for another 2 minutes.
- Add the bean mixture and the remaining ingredients except the artichoke to a food processor and blend well.
- Once the mixture is fairly smooth, add the artichoke hearts and pulse a few times, leaving some small pieces intact. And that’s it!
Notes
You can check out my food processer here if you need to add this essential tool to your kitchen!
Also check out my favorite brand of nutritional yeast.
If you are making the pictured dish with spiralized zucchini, assembly from bottom to top is:
- Spiralized Zucchini
- White Bean Artichoke Puree
- Roasted Tomatoes
- Seared Artichoke
- Julienned Fresh Basil
- Reserved Roasted Tomato Juice
Posted in Recipes
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