White beans with globe artichoke hearts
Decent, oil-preserved, char-grilled or roasted artichoke hearts, available from delis and some supermarkets, are a great store-cupboard standby. They’re full of flavour and their oil is useful too.
Servs 2
Method
Heat 1 tablespoon oil from the artichokes in a small frying pan over a medium-low heat. Add the garlic and fry gently for a minute or two. Add the artichokes and heat for a minute or so, then stir in the beans. Heat, stirring, for 2–3 minutes, until everything is hot. Remove from the heat, add the lemon juice and season with salt and pepper to taste (the artichokes may already have contributed some salt).
Arrange the salad leaves on two plates and top with the hot beans and artichokes. Finish with the goat’s cheese or Parmesan, if you like, and serve warm.
Ingredients
- 150g grilled/roasted artichoke hearts in oil, cut into wedges, plus 1 tablespoon of the oil
- 1 garlic clove, slivered
- 400g tin cannellini or other white beans, drained and rinsed
- Juice of ½ lemon
- A good handful of salad leaves
- Sea salt and freshly ground black pepper
- A little crumbled or shaved goat’s cheese or Parmesan, to finish (optional)
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Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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