Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Shallots, finely chopped
- 4 cloves Garlic, minced
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 2 cups Baby Spinach
- 1 Cento Hot Chili Peppers, finely chopped
- 3 Thyme, sprigs
- 2 cans Cento Cannellini Beans (15.5 oz), drained & rinsed
- 2 cups Cento Organic Vegetable Stock
- 1 Parmesan Cheese, rind
- 1/2 cup Parmesan Cheese, grated
- 1/2 Lemon Juice
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/3 cup Heavy Cream
Directions
In a large skillet over medium heat, heat olive oil. Add shallots and cook until softened and translucent, about 3 minutes, then stir in garlic and cook about 1 minute. Add artichokes and sauté until they begin to lightly brown around the edges. Sprinkle in hot chili pepper and thyme, stirring to coat. Pour in cannellini beans and vegetable broth, nestle in the Parmesan rind, and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the broth slightly reduces, about 10 minutes. Add spinach in handfuls, stirring until just wilted, then season with salt and pepper. Remove the rind and finish with shredded Parmesan, lemon juice, and heavy cream, stirring until the sauce is creamy and the cheese melts smoothly into the beans. Serves 4.
