Emile Henry cookware features Ceradon®, an exclusive finishing process that improves the qualities of traditional pottery.
Fired at 2100°F, clay becomes chip resistant with a glaze that won’t scratch or craze, even when cutting.
Chef Andy's White Bean and Artichoke Dip
This quick and easy recipe is a delicious blend of flavors that will surely be a favorite of many. Serve with crudités of your choice.
one 15 oz. can of Cannellini Beans
one 14 oz. can of Artichoke Bottoms
clove of garlic
one fresh lemon
Parmigianino Reggiano Cheese
fresh rosemary
olive oil (good quality)
Directions:
In the Cuisinart Food Processor blend the beans, artichoke bottoms, garlic, and lemon juice.
Add the olive oil and blend into a smooth consistency.
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<p>Celebrate the 4th of July with Chef Diana's Black Bean Southwest Mini Burgers. This great recipe makes 12 mini burgers perfect for any fun gathering.</p>
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GET THE BURGER RECIPE
