A well-stocked pantry is key to easy entertaining and two staples our Founder Mike Wolpert recommends keeping on hand are canned artichoke hearts and boxed or canned white beans like cannellini or great northern.  Combined with fresh squeezed lemon juice and chopped parsley, this 1, 2, 3 and done recipe is just right for a light summer evening bite whether you want to serve it slightly chilled or warmed through.

For a great entrée twist, serve the mixture atop grilled chicken breast with some warm crusty bread and your favorite well-chilled, Sauvignon Blanc.


1- 13-15 oz package Cannellini Beans (or other White Beans, drained)

2/3 cup – Sweet Yellow Onion (or Onion & Shallot)

2/3 cup- chopped, canned Artichoke Hearts

1-2 tsp- fresh squeezed Lemon Juice

1 Tbs- chopped Parsley

1 Tbs Butter

2 tsp- Winemaker’s Pantry™ Spice Pairing for Sauv Blanc

Salt to taste

1/3 cup- good Extra Virgin Olive Oil (preferably unfiltered)

Toasted Crostini Bread or Crackers

Sauté the onion in the butter over medium heat, 4-5 minutes; let cool. (The cooked yield will be just about a half a cup.)

Into a large mixing bowl, mix together the cooked onion with the drained cannellini beans, chopped artichoke hearts, lemon juice, parsley and Winemaker’s Pantry™ Spice Pairing for Sauv Blanc. Drizzle in the olive oil and stir to incorporate. Test for seasoning, adding salt as desired.

Pour the mixture into a decorative serving bowl and refrigerate until use. The bean mixture will keep well in the refrigerator for 3-4 days in an airtight container. Remember to take it out of the refrigerator for about 10-15 minutes before serving.

Serve with toasted crostini bread slices or crackers.