Marinated artichokes find a perfect relationship with White Navy beans.
A sweet spot was achieved with just the right touch of Quebec Maple syrup.
Still taking advantage of a necessary blanket of white snow for a walk in the woods.
We managed to avoid the early Spring's mucky, muddy trails.
Most years we seem to miss that sweet nature's spot...but not this year.
Mom was the one selected to accompany me in this yearly ritual...after all, she did introduce me to it.
Thanks Mom...my hips have been grateful ever since!
After having stuffed our tummies with Sugar shack delicacies...
I could only think of relinquishing myself with some fibre.
Artichokes, especially the marinated variety...
established themselves quite elegantly with buttery white beans.
established themselves quite elegantly with buttery white beans.
Of course, how could I not give this spread the special kick it needed.
Maple syrup indeed!
Artichoke white Bean Maple Syrup
spread dip
A buttery, smooth taste with a slight tang.
Delicious and satisfying.
INGREDIENTS:(American / Metric measures)
. 1 medium (7.5oz./375ml jar) marinated artichokes, lightly strained
. 2 cups (500ml) cooked White 'Navy' beans
. 1/4 cup (50ml) e.v.Olive oil
. 1/4 cup (40g) roasted almonds
. 2 tsps. (10ml) Dijon mustard
. 2 tsps. (10ml) grain mustard
. 2 tsps. (10ml) Balsamic vinegar
. 1 Tbsp. (15ml) Maple syrup
Seasoning:
. 1/2 tsp. (2.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/4 tsp. (1.75ml) dried basil
. 1/4 tsp. (1.75ml) dried marjoram
. 1/4 tsp. (1.75ml) dried tarragon
. some olive oil and roasted almonds for garnish
PREPARATION:
1. Place ALL ingredients in a food processor.
2. Pulsate a few times before continual whirling at a medium-high speed. It should be buttery smooth at this point.
3. Serve with toasted crusty bread or crackers. Many raw vegetable slices lend themselves perfectly with this dip/spread.
Suggestion:
. If not planning to use it all, spoon the spread into small, glass mason jars and freeze. Then, when ready to serve, thaw in the refrigerator for a few hours. Enjoy.
Do not for one moment think I’ve forgotten about dessert.
I’ve just tried my hand at making a Maple syrup pudding cake ‘Pouding chômeur’.
Before sharing my recipe, I would like to try tweaking it one more time...stay tuned ;o)
Have a lovely week everyone,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
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