Description
Steamed artichokes stuffed with a vegan white bean dip. This plant-based appetizer or side is absolutely delicious and surprisingly easy to make.
Ingredients
Scale
Artichokes:
- 4 Artichokes
- ½ Lemon (Sliced)
- 2 Cloves of Garlic (Peeled and Crushed)
- Salt and Pepper
White Bean Dip:
- 1 Can Cannellini Beans (Drained and Rinsed with some of the bean liquid reserved)
- 2 Cloves of Garlic (Peeled)
- 3 Tbsp Tahini
- ½ tsp Cumin
- ½ tsp Black Pepper
- ¼ tsp Salt
- 1 Lemon (Juiced)
Instructions
- Cut 1 inch off the top of the artichokes and trim the surrounding leaves (see picture). Rinse the artichokes slightly separating the leaves to make sure it is clean.
- Prepare the garlic and lemon for steaming the artichokes.
- Place the garlic, lemon, salt and pepper and 1 inch of water into a large pot. Place a streaming basket into the pot followed by the trimmed and rinsed artichokes.
- Cover the pot and steam over medium heat for 30-40 minutes. Check the water level periodically to make sure it has not evaporated completely. Add more water as needed.
- While the artichokes steam, prepare the white bean dip.
- Place all of the ingredients for the dip into a blender. Add 1 Tbsp olive oil and blend until very smooth. If the dip is too think, add some of the reserved bean liquid to the blender and continue to blend.
- Once the artichokes have finished cooking (the outer leaves should be easily removed with a slight pull. Scoop out the center leaves creating a bowl.
- Fill each artichoke with the white bean dip.
- Garnish with herbs of your choice and enjoy!
- Leftovers stuffed artichokes can be refrigerated for up to 3 days and extra white bean filling can be kept for up to a week.
Notes
- You may have some extra white bean filling leftover depending on the size of your artichokes. We recommend enjoying it with fresh cut veggies, pita bread, or in a sandwich or wrap.
Keywords: Artichoke, Vegan, White Beans, Appetizer