Lunch: Brandade of White Beans with Baby Artichokes Recipe | MyRecipes

Recipe by Jeanne Kelley Brandade most often refers to a salt cod puree popular throughout France, but in this vegetarian version, it's a rich puree of beans topped with grilled artichokes.

This recipe includes superfoods such as:

Lemon

Health benefits of Brandade of White Beans with Baby Artichokes Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 baby artichokes (about 2 pounds)
Cooking spray
1 teaspoon extra-virgin olive oil
2 cups chopped onion (about 1 large)
4 garlic cloves, chopped
2/3 cup water
2 teaspoons chopped fresh rosemary
1/2 teaspoon grated lemon rind
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1/2 cup dry rosé wine
4 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/2 cup organic vegetable broth
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme

Instructions

Preheat grill to medium-high heat.
Cut 1/4 inch off stems of artichokes; peel stems. Remove bottom leaves and tough outer leaves from each artichoke, leaving tender heart and bottom. Trim about 1 inch from tops of artichokes. Place artichokes in a Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and cool. Cut in half lengthwise. Place artichoke halves, cut sides down, on grill rack coated with cooking spray; grill 4 minutes on each side or until golden.
Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 4 minutes or until onion is golden. Add 2/3 cup water and next 3 ingredients (through beans); cook 2 minutes or until thoroughly heated. Place bean mixture in a food processor; process until smooth. Keep warm.
Combine wine, sliced garlic, and shallot in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates. Add broth; simmer until reduced to 1/2 cup (about 3 minutes).
Spoon about 1/2 cup bean mixture into each of 6 shallow bowls, and top each serving with 2 artichoke halves. Drizzle about 1 1/2 tablespoons broth mixture over top of each serving; sprinkle each serving with 1 teaspoon parsley and about 1/4 teaspoon thyme.

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