Artichokes. Do you love them or hate them? I’m a huge fan of them, in all forms. Most days in college I’d load up my lunch salad with enough artichoke hearts to clean out the salad bar entirely. Then during our junior year, I visited Brian in Rome as he was studying abroad and was introduced to “carciofi fritti” – fried artichokes. Whoa mama on those, by the way, but I’d have to say that my favorite version is when they’re stuffed.
Not that I end up eating much of the artichoke itself with stuffed artichokes. Those leaves are simply a means for shoveling breadcrumbs, cheese, and olive oil into my mouth. Under the guise of eating a vegetable. Funny how that works, but uhhh…I’ll take it.
Making stuffed artichokes is messy. And time-consuming. This dip packs all of the delicious ingredients and flavors of the labor-intensive original (including the artichokes!) without the hassle. Cannellini beans are newcomers to the stuffed artichoke game, but they serve a great purpose. Once pureed, they add a creamy texture to the dip, as well as fiber and other nutrients. All justification for stuffing your face with stuffed artichoke dip. 🙂
The hardest part of making this dip is cleaning the food processor after you’ve pureed the artichoke hearts and cannellini beans. A.k.a. making this dip is not that hard at all. I just hate cleaning the food processor.
After you’ve food processed the hearts and beans, all that’s left to do is stirring, baking, and munching. The Italian trifecta of
my dreams of breadcrumbs, cheese, and olive oil (♥) is stirred in, among a few other ingredients, and topped with more breadcrumbs and olive oil. The dip is then baked so that it’s heated throughout and the Parmesan becomes melty (definitely a good thing). Now here comes another hard part – waiting for the dip to cool slightly so that you don’t burn your mouth when you gobble it up. Patience is not a virtue I often possess. 🙂
I’ve used multi-grain crackers as my vessel of choice for this dip, but I imagine just about any type of chip, cracker, or veggie would do the trick just fine. Or you can spread it on a sandwich in place of a condiment, which I haven’t tried but has me craving it so badly that I may just remake this tomorrow to give it a shot. Any excuse for more of this dip in my life!
- 2 14.1-oz cans quartered artichoke hearts
- 1 15-oz can cannellini beans
- 1 1/2 cups Italian seasoned breadcrumbs, plus 3 tbsp for topping
- 3/4 cup grated Parmesan cheese
- 1 tsp minced garlic
- 1 1/2 tsp minced onion
- 1 tsp dried basil
- 3 tbsp olive oil, plus 2 tsp for topping
- salt & pepper, to taste
- Preheat oven to 350°F.
- Drain and rinse artichoke hearts and cannellini beans, then add all to the bowl of a food processor. Blend until the artichoke/bean mixture has a smooth consistency.
- Transfer mixture to a bowl. Stir in breadcrumbs, Parmesan, garlic, onion, basil, olive oil, salt and pepper until evenly distributed.
- Transfer mixture to a cast iron skillet or a large baking dish (about 9" x 13"). Sprinkle remaining 3 tbsp breadcrumbs over top of dip, then drizzle remaining 2 tsp olive oil. Bake until dip is heated throughout, approximately 15 minutes.
If you’re digging the addition of cannellini beans in dips, check out this Easy Warm Italian Dip, too!