Brandade of White Beans with Baby Artichokes

Ingredients

• 2 pounds baby artichokes 
• 30 ounce cannellini beans beans white rinsed drained canned
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons rosemary fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 4  garlic cloves chopped
• 4  garlic cloves thinly sliced
• 0.5 teaspoon lemon rind grated
• 1 teaspoon olive oil extra-virgin
• 2 cups onion chopped ( 1 large)
• 1  shallots thinly sliced
• 0.5 cup vegetable broth organic
• 0.7 cup water 
• 0.5 cup rosé wine dry

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• grill
• dutch oven

Directions

1. Preheat grill to medium-high heat.
2. Cut 1/4 inch off stems of artichokes; peel stems.
3. Remove bottom leaves and tough outer leaves from each artichoke, leaving tender heart and bottom. Trim about 1 inch from tops of artichokes.
4. Place artichokes in a Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until a leaf near the center of each artichoke pulls out easily.
5. Drain and cool.
6. Cut in half lengthwise.
7. Place artichoke halves, cut sides down, on grill rack coated with cooking spray; grill 4 minutes on each side or until golden.
8. Heat oil in a large skillet over medium-high heat.
9. Add onion to pan; saut 4 minutes or until tender.
10. Add garlic; saut 4 minutes or until onion is golden.
11. Add 2/3 cup water and next 3 ingredients (through beans); cook 2 minutes or until thoroughly heated.
12. Place bean mixture in a food processor; process until smooth. Keep warm.
13. Combine wine, sliced garlic, and shallot in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates.
14. Add broth; simmer until reduced to 1/2 cup (about 3 minutes).
15. Spoon about 1/2 cup bean mixture into each of 6 shallow bowls, and top each serving with 2 artichoke halves.
16. Drizzle about 1 1/2 tablespoons broth mixture over top of each serving; sprinkle each serving with 1 teaspoon parsley and about 1/4 teaspoon thyme.