For the last month or so, I’ve been working away on a project that (of course) I can’t really tell you about (boo) because I signed an NDA and all that jazz. It’s been fun and certainly a learning process – I’ve gained some pounds, some knowledge and a minor case of carpal tunnel from all the chopping and the typing. I’m heading into the next phase of this adventure – the 12 day out-of-town photo shoot. It’s meant a ream of printer paper, often spread out all over the dining room table. Most of my meals have been standing or while I’m packing up supplies to ship to the location – the table isn’t so much for sitting anymore.
Between all of that – and our epic kitchen sink repair situation (you don’t want to know, I promise) – lunches have been things quickly heated up or things pulled out of the pantry and whizzed together. Opening some cans of beans and a stray jar of artichoke hearts, I thought I’d turn it into a dip for some lunchtime crackers. What happened was pretty magical. I’m not going to be so froofy as to say this is vegetarian tuna salad…but it definitely has that vibe thanks to the cornichons and the mayo. Whiz it a little less than you would for a dip and you have a rockin’ spread for toasty sandwiches – a healthy blob of this on some toasted pumpernickel was incredible. Make a big batch and keep it in the fridge for snacking on with celery or snap peas, too.
White Bean & Artichoke Spread – serves 6 to 8
- In a food processor, combine the artichoke hearts, beans, cornichons, garlic, red pepper flakes and parsley. Pulse 10 or so times to chop up the ingredients. Add in the mayo and pulse until desire texture. Season with salt and pepper. Sprinkle with chopped herbs if you want as a garnish.