3 servings (serving size: 1/3 cup spread and 1 artichoke)

How to Make It

Step 1

Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from top of each artichoke. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add juice to water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of artichoke pulls out easily. Place artichokes, stem sides up, on a rack to drain.

Step 2

Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.

Step 3

Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.

Ratings & Reviews

ChelleyBones's Review

May 08, 2009
This dish had too much parsley in it for my liking and ended up taking away from the other flavors, so much in fact I couldn't taste anything else. I decided not to fill the artichokes because I didn't want to lose a lot of edible leaves. Artichokes aren't cheap!!! This dish was a pretty big disappointment!

whoopaggies03's Review

March 30, 2009
This was outstanding. I'm a huge artichoke fan, and usually prefer to eat mine with mayo and lots of it. This recipe knocked my socks off, the flavors were spot on, it was fresh, and I did't feel guilty afterwards! The spread gets better after sitting for a day, so consider making it in advance. Also, I drizzled my artichoke with a bit of extra virgin olive oil, which was added another layer of flavor. It would be great for any meal- casual to fancy, or even at a a party or BBQ as it is served cold/room temp. I can't say enough about this dish! Fantastic!!