Lima Bean/Artichoke Puree

[snowangel]

Lima Bean/Artichoke Puree

This was served at a 2003 eGullet gathering in Minneapolis. The inspiration was from Rachael Demuth's Green World Cookbook, but I have made a couple of changes. I go a bit heavy on the pepper.

• 425 g of lima beans
  
• 400 g of artichoke hearts (drain can)
  
• 4 crushed garlic cloves (or more!)
  
• 50 g grated Parmesan
  
• 4 T extra virgin olive oil
  
• 1 T lemon juice (make it a generous tablespoon!)
  
• 1 small handful of parsley (optional)
  
• salt and pepper to taste
  

Put everything into the food processor and puree away! Serve in halved cherry tomatoes or on toasted french bread slices. It also makes a great dip for pita or pita chips, and I've been known to use it in place of mayo on a club sandwich.

Keywords: Appetizer, Vegetarian, Easy

( RG1758 )