I love bean dip recipes for their convenience and taste. They are a great lunch staple as this protein source can be eaten as a spread in a wrap/sandwich/spring roll or as a dip for vegetables and crackers. Bean dips can be made ahead of time as they keep up to a week in the fridge, although I doubt this dip will last more than a few days without being eaten up!
I thought of this recipe in my quest for finding healthy and quick foods to make in the first few months baby arrives. Not being a fan of frozen pre-made meals and having an Italian freezer the size of a microwave, alternatives to frozen lasagnas (as all the new-mom blogs recommend) have to be found! There is room for some compromise: for me this is the occasional frozen produce. I therefore recommend, if you also have time constraints to use frozen artichoke hearts for this recipe (not canned).
With no further ado, this week’s seasonal recipe will get you dipping into snow colored goodness while reaping the benefits of these wholesome ingredients.
- 1 cup white beans
- 1 cup artichokes hearts
- 3 tsp. Olive oil
- Juice of 1 small lemon
- 1 small garlic clove minced
- Sea salt to taste
- Cayenne pepper to taste
- Freshly grated parmesan cheese (optional)
Put everything in the blender and blend!
Food as medicine:
There are many different reasons to enjoy artichokes, also considered medicinal plants, these flowers, eaten as vegetables are known for their beneficial effects on the digestive system.
Their bitter taste helps digestion, tonifies and detoxifies the liver, as well as help cleanse the kidneys. By eliminating toxins this is an alkalinising (contrary to acidifying) vegetable. Their high fiber content prevents constipation while helping reduce cholesterol.
Artichokes are a good source of iron and potassium, not recommended for women breastfeeding as they would diminish milk production.
Often served as an appetizer as it is known to open ones appetite …also considered an aphrodisiac.