- 6 tablespoons dried white beans, soaked in water overnight, drained
- 2 cloves garlic, peeled
- ½ teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2 tablespoons heavy cream
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon truffle oil
- 8 whole, fresh artichoke hearts, cooked until tender
- ½ teaspoon chopped truffle, optional
- 1 cup mache
- 4 teaspoons chopped chives
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
228 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 7 grams protein; 10 milligrams cholesterol; 379 milligrams sodium
- Place the beans and the garlic in a saucepan and cover with water. Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered. Drain and place the beans in a food processor. Add 1/2 teaspoon salt and pepper and process until smooth.
- Place the cream in a bowl and whip with a whisk until the cream holds soft peaks. Fold the cream into the bean puree. Adjust seasoning if needed and refrigerate until cold and firm.
- Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil. Season with salt and pepper to taste. Cut 4 of the artichoke hearts into wedges.
- To serve, place 1 whole artichoke heart in the center of each of 4 plates. Spoon the bean puree into the center of the artichoke hearts. Arrange the artichoke wedges around the plates. Season with salt and pepper. Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish. Garnish with the mache and sprinkle with chives. Serve cold.
1 hour 15 minutes