Ingredients
- 1 cup (240 ml) Florida Orange Juice
- Florida Orange peel, cut in thin strips, if desired
- ¼ cup white wine vinegar
- 1/3 cup extra virgin olive oil
- 2 tbsp. white miso
- 2 tsp. agave nectar
- 1 tbsp. Florida Orange zest, minced
- 1 (30 oz.) container cannellini beans, drained
- 1 (27 oz.) container artichoke hearts, drained, quartered
- Salt to taste
- Pepper to taste
- ¼ cup fresh basil, cut into chiffonade
- Basil sprigs, if desired
Preparation
Step 1:
Combine Florida Orange Juice, vinegar, olive oil, miso, agave nectar and Florida Orange zest in large bowl; stir until combined.
Step 2:
Add beans and artichoke hearts and toss gently with Florida Orange Juice mixture until coated. Season to taste with salt and pepper.
Step 3:
Place bean mixture in sauté pan and cook over medium heat until heated through.
Step 4:
Toss in basil; garnish with basil sprigs and orange peel, if desired. Serve warm or at room temperature.
