Ingredients
Serves 4
- 2 (15-oz) cans of artichoke hearts in brine (about 2 ½ – 3 cups, drained)
- 20 oz of can big white beans, drained (2 cups total, drained)
- 1 ½ cups 51-49® Extra Virgin Olive Oil and Canola Blend
- 1 Tbsp chopped thyme
- 1 Tbsp chopped sage
- 1 Tbsp chopped rosemary
- 1 Tbsp fennel seeds
- 1 Tbsp Aleppo pepper
- 1 lemon, rind peeled into strips
- 1 orange, rind peeled into strips
- salt
- fresh or warmed baguette for serving
This recipe features a delightful combination of tender, sweet artichoke hearts, and flavorful white beans, brought together by 51-49® Extra Virgin Olive Oil and Canola Blend. With herbs and spices such as thyme, sage, rosemary, fennel seeds, Aleppo pepper, and citrus peel, you can enjoy this dish as a snack, side vegetable, pizza topping, or even as a complement to grilled steak.
Directions
Cut the artichoke hearts into quarters, if they are not already cut.
In a 9x13x2 dish, combine the artichoke hearts and beans.
In a small pot over low heat, add the 51-49® oil, thyme, sage, rosemary, fennel seeds, Aleppo pepper, lemon peel, and orange peel. Mix and fold into the oil with a spoon.
Keep stirring the mixture over low heat until you see small steady bubbles rising, about 5–7 minutes. Turn off the heat and let it cool.
Once cool, pour the marinating oil all over the artichokes and beans, then use the spoon to fold them into the oil. Season with salt and cover the dish.
Place in the fridge and let it marinate for at least one hour or up to two days before serving.
To serve, warm by heating in a skillet over low heat. Serve with slices of warm baguette for dipping.