WHITE BEAN ARTICHOKE BASIL BITES (by Maman)
Maman cooks with basil a lot - it's fresh and aromatic - but this is the first time she's combining it with artichoke hearts! Try this super easy and really quick recipe (15minutes max!)... It's gluten & carb-free because instead of spreading the artichoke & basil dip on bread, she does so on artichoke hearts. Bon appetit!
Serves 5l Difficulty: very easy l Prep time: 15minl Total time: 15min
1 garlic clove
1 x 14-ounce can chickpeas, rinsed & drained
1 handful fresh basil + 15 basil leaves for plating
1 lemon, juiced
1 cup jarred artichoke hearts, drained + 15 artichoke hearts for plating
Salt & pepper
1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly.
2. Chop the 1 cup of artichokes (keep 15 of them for plating!) and, in a bowl, toss them with the chickpea mixture, lemon, olive oil, salt and pepper. Taste and adjust to your liking.
3. Serve on the remaining artichoke hearts (3 per plate). You can also serve this on bread toast or with chips.