White Bean-Artichoke Spread with Bruschetta Recipe

White Bean-Artichoke Spread with Bruschetta

Recipe courtesy of Sonoma Mission Inn & Spa

• Total: 1 hr 5 min
• Prep: 45 min
• Cook: 20 min
• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
  Calories: 1334 | Total Fat: 75 g | Saturated Fat: 8 g | Carbohydrates: 133 g | Dietary Fiber: 25 g | Sugar: 26 g | Protein: 34 g | Cholesterol: 7 mg | Sodium: 431 mg

Transform your table with this irresistible White Bean-Artichoke Spread with Bruschettaa Sonoma Mission Inn & Spa classic that blends creamy, earthy flavors into pure delight. Fire up the grill and dive in for a fresh, gourmet bite that'll have everyone craving more!

White Bean-Artichoke Spread Ingredients:

• 2 medium-sized artichokes
• 2 tablespoons olive oil
• 1 tablespoon chopped shallots
• 1 tablespoon chopped thyme
• 1 1/2 cups cooked white beans (cannellini or navy beans)
• 2 ounces goat cheese
• 1 head garlic, separated into cloves and peeled
• 1 lemon, juiced

Crisp Artichokes:

• 4 artichokes
• 1 cup all-purpose flour
• 1 cup vegetable oil

Balsamic Reduction:

• 2 cups balsamic vinegar

Garnish:

• 4 slices sourdough bread
• 2 tablespoons olive oil
• Arugula leaves

1. Preheat a grill. Trim 2 artichokes down to their hearts. Saut the hearts in a medium skillet with olive oil, shallots, thyme, and white beans over medium-high heat for about 10 minutes, until tender. Transfer to a blender, add remaining spread ingredients, and blend until smooth and creamy.
2. Warm vegetable oil in a large pot.
3. For crisp artichokes, trim tough outer leaves from 4 artichokes to expose hearts, keeping some stem. Quarter, lightly flour, and fry in hot oil until golden and crispy. Drain on paper towels.
4. For balsamic reduction, simmer balsamic vinegar in a small saucepan over high heat until syrupy. Cool to room temperature.
5. Brush sourdough slices with olive oil and grill until toasted. Top each with arugula, a generous spoonful of artichoke spread, crispy artichoke pieces, and a drizzle of balsamic reduction. Season with salt and pepper to taste. Serve and savor the spa-inspired magic!

Recipe courtesy of Toni Roberts, Sonoma Mission Inn & Spa. Provided by a chef; not tested for home use.

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen on while creating this masterpiece.