Did you know that the average artichoke has 4 grams of protein? It is now being recommended that people eat more plant based proteins to prevent the intake of cholesterol and saturated fats. But for some reason when ever I order an artichoke at a restaurant it is loaded with cheese, butter and even mayonnaise! This seems pretty pointless to me. So I set out to make a creamy aioli dip replacement that doesn’t lack in flavor and adds nutrients. This is it! White beans are always in my arsenal for cream or dairy replacements. They do a great job tasting cheese-y and add tons of fiber and protein.
Ingredients:
4 artichokes
1 can of white beans drained and rinsed
2 cloves of garlic
1 tsp salt
1/4-1/2 tsp cayenne pepper (depending on how much kick you like)
1 freshly squeezed lemon about 1 tbs of juice
2 tbs olive oil
1 tbs water
Cut the stem and the tip off your artichoke. Spread the leaves a little and rinse it well. Place the artichokes in a large pot and fill with water so the artichokes are cover about halfway. Bring water to boil and let artichokes steam/boil for about about 1 hour. You will need to turn the artichokes a couple times to ensure full even cooking.
You will need a blender or food processor for the dip.
Place white beans in the food processor. Add garlic, salt, pepper and lemon. Begin to blend. Drizzle in olive oil and water while you are blending. Once you have a blended to a cream you are done. You can serve it as is with the artichokes or heat it up in a pan on low for about 3-5 minutes.
Yields 4 servings
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