A twist of lemon is not the only twist in this redo of an old-time favorite. Another is the protein-rich white beans that are used to replace the artery-clogging mayonnaise, making this a dip that is tasty and good for you, too. Now that’s a twist.
2 (9-ounce) packages frozen artichoke
1 cup canned Great Northern beans or other
white beans, drained and rinsed
¼ cup grated soy Parmesan cheese
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon Tabasco
¼ cup dry bread crumbs
1 (¼ by 2-inch) piece lemon peel
1 tablespoon black sesame seeds or
chopped fresh parsley
Preheat the oven to 350°F. Cook the artichokes according to package directions. Drain well, pat dry, then coarsely chop the artichoke hearts and set aside.
In a food processor, combine the beans, soy Parmesan, 1 tablespoon of the olive oil, the lemon juice, and Tabasco. Process until well blended. Add the chopped artichokes and process to mix well. Season with salt to taste.
Transfer the artichoke mixture to a lightly oiled 8-inch baking dish. Top with the bread crumbs, drizzle with the remaining 1 tablespoon olive oil, and bake until hot, about 20 minutes. Garnish with the twist of lemon peel and the sesame seeds or parsley.