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Jan K. Overweel
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Garlicky White Bean and Artichoke Spread

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This recipe is for when there’s nothing in the fridge and you must turn to the pantry for salvation. Simply dump the ingredients into a food processor, whizz, and eat. Pairs well with crackers and crudité and can be smeared on a sandwich or enjoyed on a spoon (with zero regrets). If you wanna share it with friends, get a little fancy and serve in a pretty bowl with a drizzle of extra virgin olive oil and some flaky sea salt.

Ingredients

Garnish

Directions

  1. Add the canellini beans, garlic, artichokes and white wine vinegar and parsley to a food processor and blend. Slowly stream in the grapeseed oil.
  2. Season with salt and pepper to taste.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.