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Instructions

• Heat the grill to a set temperature.
• Cut the stems of artichokes and remove their bottom and outer leaves.
• Now place the artichokes in a pot that is filled with 2/3rd water and bring to boil.
• Cover the pot and simmer for at least 20 minutes. Then drain excess water and cut artichokes lengthwise.
• Place the artichokes halves on the heated grill and grill for at least 4 minutes on both sides.
• Heat a little oil in a large pan over medium heat. Add onion to pan and saute for at least 4 minutes. Then add garlic and continue to saute for another 4 minutes.
• Add water, cannellini beans, lemon rind and rosemary and continue to cook for 2 more minutes. Now transfer the bean mixture in a blender and process until you get a smooth mixture.
• In a small pan, combine shallots, sliced garlic and wine. Bring the mixture to boil and then simmer for at least 4 minutes. Now add vegetable broth and simmer for at least 3 minutes.
• Transfer ½ cup bean mixture into 6 bowls each and top each of these bowls with 2 artichoke halves.
• Drizzle 1 ½ tbsp broth mixture over each serving. Just before serving, sprinkle ¼ tsp thyme and 1 tsp parsley.