Brandade Of White Beans With Artichokes And Truffle

Name: Brandade Of White Beans With Artichokes And Truffle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons dried white beans, soaked in water overnight, drained; 2 cloves garlic, peeled; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 2 tablespoons heavy cream; 1 tablespoon balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon truffle oil; 8 whole, fresh artichoke hearts, cooked until tender; 1/2 teaspoon chopped truffle, optional; 1 cup mache; 4 teaspoons chopped chives

Servings: persons

6 tablespoons dried white beans, soaked in water overnight, drained
2 cloves garlic, peeled
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon truffle oil
8 whole, fresh artichoke hearts, cooked until tender
1/2 teaspoon chopped truffle, optional
1 cup mache
4 teaspoons chopped chives

1
Place the beans and the garlic in a saucepan and cover with water.
2
Place over medium heat and simmer until beans are tender, about 40 minutes, adding more water if necessary to keep the beans covered.
3
Drain and place the beans in a food processor.
4
Add 1/2 teaspoon salt and pepper and process until smooth.
5
Place the cream in a bowl and whip with a whisk until the cream holds soft peaks.
6
Fold the cream into the bean puree.
7
Adjust seasoning if needed and refrigerate until cold and firm.
8
Place the vinegar in a mixing bowl and whisk in the olive oil and truffle oil.
9
Season with salt and pepper to taste.
10
Cut 4 of the artichoke hearts into wedges.
11
To serve, place 1 whole artichoke heart in the center of each of 4 plates.
12
Spoon the bean puree into the center of the artichoke hearts.
13
Arrange the artichoke wedges around the plates.
14
Season with salt and pepper.
15
Stir the chopped truffle, if using, into the vinaigrette and spoon it over the dish.
16
Garnish with the mache and sprinkle with chives.
17
Serve cold.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons dried white beans, soaked in water overnight, drained, 2 cloves garlic, peeled, 1/2 teaspoon salt, plus more to taste, Freshly ground pepper to taste, and more.

Yes, Brandade Of White Beans With Artichokes And Truffle Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brandade Of White Beans With Artichokes And Truffle Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions