Artichoke and Bean Dip

Posted 2013-04-09 by Annalisa Brown ⇒ follow

I love fresh artichokes and growing up my mum would often bake stuffed artichokes as a vegetable accompaniment to a main meal. The gold would be reaching the artichoke heart, which tasted sweet and nutty. As kids we would mash the artichoke hearts and spread them on crusty bread. This was our simplistic version of artichoke dip. Over the years, the dip recipe has become a little more refined. Hope you enjoy as much as I do.

served with warm crusty bread

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 2-4 servings

Ingredients
280g jar of artichoke hearts, rinsed and drained
400g butter beans, rinsed and drained (you can substitute with cannellini beans if preferred)
½ cup of grated parmesan
1 tablespoon of shredded basil leaves
1-2 tablespoons of virgin olive oil
salt and pepper to taste
grissini sticks or warm crusty bread to serve