Photo courtesy www.RareSeeds.com
‘Purple of Romagna’Bountiful producer of smaller chokes in rich purple-violet shades.
Ingredients
- Two 14-ounce cans artichoke hearts; or 12 fresh artichoke hearts, steamed
- 6 tablespoons olive oil
- 5 cloves garlic
- One 15-ounce can kidney beans
- 1 lemon, juiced
- 1/2 cup chopped parsley
- 1 cup grated Asiago cheese
- 1 teaspoon chili flakes
- Cooked pasta of choice
Directions
- 1. Place the artichoke hearts, olive oil and garlic in blender and blend until smooth. Heat in a saucepan until bubbling.
- 2. Drain kidney beans. Pour sauce over pasta; sprinkle kidney beans liberally over sauce. Sprinkle lemon juice over all. Top with chopped parsley and Asiago to taste. Sprinkle with chili flakes.
- Learn more about The Regal Thistle: Heirloom Artichokes.
