Best White Bean And Artichoke Gratin Recipes

15 MINUTE TUSCAN BEANS WITH ARTICHOKES AND SPINACH

15 minute Tuscan beans with artichokes and spinach image

These Tuscan beans are not only packed with tasty Italian flavours, the recipe is also so easy to adapt - and it can be on the table in just 15 minutes!

Provided by Becca Heyes

Time 15m

Number Of Ingredients 10

Ingredients

Few cubes of frozen spinach ((or 1 handful of fresh spinach, chopped))
1 tbsp oil
1 small red onion, (sliced or diced)
2 cloves garlic, (minced)
2 x 400g tins cannellini beans (drained (480g, or ~ 2 1/2 cups, in total when drained))
~ 10 pieces marinated artichoke hearts, (cut into bitesize pieces)
~ 10 pieces marinated sun-dried tomato, (cut into bitesize pieces)
Salt
Black pepper
Lemon juice, to serve (optional)

Steps:

If using frozen spinach, defrost it in a bowl in the microwave.
Heat a dash of oil in a large frying pan, and add the red onion, garlic and spinach. Cook for a few minutes over a medium heat, then add the drained tins of cannellini beans. Cook for a further 5 minutes, stirring regularly.
Next, add the the artichokes and sun-dried tomatoes, and mix to combine.
Heat through, then season to taste and serve with a squeeze of lemon juice if desired.

Nutrition Facts : ServingSize 1 portion, Calories 406 kcal, Carbohydrate 51.6 g, Protein 20.4 g, Fat 13.6 g, SaturatedFat 1.7 g, Sodium 462 mg, Fiber 17.4 g, Sugar 3.9 g

ARTICHOKES AU GRATIN

Artichokes Au Gratin image

This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

Steps:

Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA

White Bean-Artichoke Spread with Bruschetta image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 medium size artichokes
2 tablespoons olive oil
1 tablespoon chopped shallots
1 tablespoon chopped thyme
1 1/2 cups cooked white beans, cannelini, or navy beans
2 ounces goat cheese
1 head garlic, separated into cloves and peeled
1 lemon, juiced
4 artichokes
1 cup all-purpose flour
1 cup vegetable oil
2 cups balsamic vinegar
4 slices sour dough bread
2 tablespoons olive oil
Arugula leaves

Steps:

Preheat a grill.
Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
Heat the vegetable oil in a large pot.
To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.