White Bean and Artichoke Puree

Published on April 11, 2020 | By
white bean artichoke dip

One of our favorite restaurants in Covington is Del Porto. Husband and wife team David and Torre Salazzo create changing seasonal menus with fresh local ingredients. I love to start each meal with one of their fresh fruit vodka martinis, which could be the lemon lavender, grapefruit (see the Sur le Plat versions of these cocktails in my drinks section) or their satsuma martini. I also return to my favorite antipasti, the white bean and artichoke puree garnished with caper berries, olives and EVOO and served with garlic crostini, over and over again.

So here is my version of the recipe.  During these desperate times of restaurant closures, we long for something familiar that may provide us with comfort. Perhaps this homemade version of white bean and artichoke puree will bring you some pleasure and fond recollections too.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 cups of cooked white beans ( I used dried great northern, but cannellini should work too)
  • 3 whole artichokes, braised in lemon and water. Or substitute 1 cup of canned artichoke hearts
  • 1/4 cup of artichoke braising liquid or water from canned artichokes
  • 2 TBSP sliced garlic
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/3 to 1/2 cup fresh lemon juice, plus one whole lemon for braising
  • 3 TBSP olive oil
  • capers or caper berries, black olives for garnish

Instructions

  1. Braise or steam the whole artichokes in a little water with 1/2 lemon sliced and 1/2 lemon juiced. Steam for 30-40 minutes or until tender when the heart and stems are pierced with a fork. Remove from heat and let cool. Discard or save artichoke leaves for another purpose. Remove hearts and stems and chop roughly.
  2. Heat 2 TBSP of olive oil over medium to high heat in a small skillet. Brown garlic, then add thyme and toast quickly.
  3. Place 3 cups of cooked white beans, chopped artichokes, braising liquid or liquid from the canned artichokes, toasted garlic slices, 1/3 cup of lemon juice and other seasonings and puree in food processor or blender until smooth.
  4. Adjust seasoning, especially salt and lemon juice, and add more as needed.
  5. Use a spatula to put the puree on a plate and smooth it out using circular motions. Dribble the remaining tablespoon of oil over the puree, and top with 2-3 caper berries or 6-8 small capers and a couple of black olives. Serve with toasted bread or crisp crackers.
Comments are closed.

Related Recipes

  • Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
  • Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Read More
  • Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Read More
  • Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

Read More