Artichokes with Pesto-Cannellini Spread

Ingredients

• 3 medium artichokes 
• 1 tablespoon balsamic vinegar 
• 16 ounce .5 can cannellini beans white drained canned
• 0.3 cup parsley fresh chopped
• 2 tablespoons italian-seasoned breadcrumbs 
• 2 tablespoons juice of lemon 
• 0.5 ounce parmesan cheese finely grated
• 1 tablespoon commercial pesto sauce 
• 2 tablespoons water 

Equipment

• bowl
• dutch oven

Directions

1. Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from top of each artichoke.
2. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water.
3. Add juice to water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of artichoke pulls out easily.
4. Place artichokes, stem sides up, on a rack to drain.
5. Remove bottom leaves and tough outer leaves from artichokes; remove fuzzy thistle from bottoms with a spoon.
6. Mash beans in a medium bowl; stir in parsley and remaining ingredients. Spoon bean spread into centers of artichokes.