Brandade Of White Beans With Artichokes And Truffle Vinaigrette
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6tablespoons dried white beans, soaked in water overnight, drained
- 2cloves garlic, peeled
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2tablespoons heavy cream
- 1tablespoon balsamic vinegar
- 2tablespoons olive oil
- 1tablespoon truffle oil
- 8whole, fresh artichoke hearts, cooked until tender
- ½teaspoon chopped truffle, optional
- 1cup mache
- 4teaspoons chopped chives
Nutritional analysis per serving (4 servings)
311 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 17 grams dietary fiber; 4 grams sugars; 13 grams protein; 540 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add ½ teaspoon salt and pepper and process until smooth.
- Step 2
Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
- Step 3
Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
- Step 4
To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.
Private Notes
Comments
Keep some of the bean broth and add to the beans in food processor to purée to a smooth consistency. Also I added some olive oil to make the bean purée. High quality, aged balsamic is needed for the vinaigrette. I chopped the artichoke into chunks and placed it atop the bean purée, drizzled with the vinaigrette and truffle oil, and served it with crostini as an appetizer. Very nice.