food to work to May 5, 2012

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

  • 1 14-ounce can artichoke hearts packed in water, drained
  • 2 14 ounce cans cannellini beans, rinse and drained
  • 1/2 cup cornichons
  • 2 cloves garlic, peeled and smashed
  • 1/4 cup parsley, loosely packed
  • 2 tbsp. low fat mayonnaise – I use Duke’s
  • a pinch of red pepper flakes
  • salt and pepper, to taste
  • chives or other fresh chopped herbs, to garnish

- 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.

Comments

Katrina @ Warm Vanilla Sugar May 5, 2012 05:05 pm

This sounds absolutely lovely. I could eat this for lunch or dinner! Yum!

DessertForTwo May 5, 2012 07:05 pm

How exciting about your project :)

This does sound like vegetarian tuna salad, and that’s exactly the type of thing I love toe at for lunch.
Also, Duke’s is the only mayonnaise in the world, in my eyes ;)

bridget {bake at 350} May 7, 2012 08:05 am

This looks ah-mazing! And something I could eat by the cupful. Yum!

CJ at Food Stories May 8, 2012 02:05 pm

This recipe looks so tasty and simple. I just pinned it so I won’t forget to make it :)

brandi May 9, 2012 02:05 pm

1. This sounds so incredibly good.
2. I can’t wait to hear more about the project!

Melissa | Dash of East May 9, 2012 04:05 pm

Yum! This spread looks and sounds so good. I think I will give it a whirl this week.

Hope you’re having a great time in Miami on your shoot. Looking forward to hearing more about the secret project :)

kale May 14, 2012 03:05 pm

A delicious spread for what seems to be a delicious secret… awaiting the reveal!

Michelle May 19, 2012 09:05 am

That looks delicious. Sounds like lunch.

Lean & Luscious May 30, 2012 12:05 pm

I love the idea of a vegetarian tuna salad & this one looks delicious! I’ve always believed in the health benefits of a meatless diet, and this is just the kind of recipe my Lean & Luscious Meatless collection is missing. Looking forward to trying this one out, thanks!

kazbi Jun 18, 2012 05:06 am

Looks fantastic! More please :D

Luisa Jul 6, 2012 03:07 pm

YUMMY!!!

tips on cookings Jul 9, 2012 04:07 am

it is a great idea of cooking.

Jen Jul 18, 2012 09:07 am

I found you via Pinterest, and this recipe looks delicious!! This may be a stupid questioon, but do you think it would freeze well? I would love to make a batch and freeze half for later. Thanks!!

Katie Workman Aug 4, 2012 06:08 pm

This is one of my favorite combos of all times, but you make it look even better. Am making this tomorrow.

study table furniture Aug 13, 2012 05:08 pm

Its absolutely a great piece of recipe that has been made available on this blog.

sex shops on line Sep 28, 2012 05:09 am

This post is good enough to make somebody understand this amazing thing, and I’m sure everyone will appreciate this interesting things.

Wildlife Photography Oct 3, 2012 03:10 pm

- 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.

chef peter Nov 17, 2012 09:11 am

that’s delicious look ow my God

Elizabeth Jan 20, 2013 11:01 am

Tried this with frozen artichokes and it was too bland so I added 2T of olive oil that has been flavored by roasting garlic along with another 1/4C of cornichon and a 1/2 teaspoon of rosemary crushed in a mortal and pestle.

Hummus para el aperitivo Apr 30, 2013 06:04 pm

[...] Inspirado en una receta del blog Running with tweezers [...]

Anjari Kurniawan May 21, 2013 11:05 am

I have never tasted the food on top. certainly very tasty.

Etarif Aug 30, 2013 10:08 am

Artichoke is one of my favourite vegetables. I generally make meals out of them, and I will definitely try this.

best essay reviews Nov 5, 2013 10:11 am

A delicious spread for what seems to be a delicious secret… awaiting the reveal!

rana g Jan 31, 2014 01:01 pm

This looks ah-mazing! And something I could eat by the cupful. Yum