Saturday, January 29, 2011
White Bean Puree with Artichoke Hearts
1 can white kidney beans, with juice
1 stick butter
3 garlic cloves, chopped
1 lemon, juiced and rind
1/4 cup grated cheese, plus extra for topping
1/2 tsp chicken base. (bouillon)
1/2 cup water
1 can Artichoke hearts, drained
1 lb spaghetti or favorite pasta
Add butter to medium sauce pan, melt on low/med heat. In blender, combine beans with juice, garlic, lemon juice, grated lemon rind, grated cheese, chicken base and water. Blend until completely pureed.
Add mixture to melted butter in saucepan. Add artichoke hearts and simmer for 10-15 mins, stirring. Serve on top of favorite pasta. Garnish with fresh parsley and scallions. Top with grated cheese.