Skip to content
Jan K. Overweel

Garlicky White Bean and Artichoke Spread


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.




  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.