Bold Bean Co
Your Cart
Your cart is empty
Pick and Mix
LET US KNOW WHAT YOU THINK
Marinated Butter Beans, Ricotta + Charred Artichoke Hearts with Salsa Verde
Simple yet UNBELIEVABLY satisfying.
Creamy beans, soft ricotta + charred artichokes, all dressed in a zippy + zesty dressing. Perfect as an appetising or share plate for an al fresco dinner party, or simply as a hearty salad in its own right.
FEEDS
TAKES
Butter Beans, Ricotta + Charred Artichoke Hearts with Salsa Verde
Rated 5.0 stars by 1 users
Servings
2-3 as a light lunch
Cook Time
20 minutes
Author:
Bold Bean Co
Simple yet UNBELIEVABLY satisfying.
Creamy beans, soft ricotta + charred artichokes, all dressed in a zippy + zesty dressing. Perfect as an appetising or share plate for an al fresco dinner party, or simply as a hearty salad in its own right.
Ingredients
-
1 x 400g tin of artichoke hearts, drained and sliced in half
-
1 tbsp olive oil
- 1 x 250g tub of ricotta cheese
-
The zest of 1 lemon
-
½ jar of Queen Butter Beans, drained
-
4 tbsp olive oil
-
A handful of fresh parsley (roughly 10g), finely chopped
-
3 tbsp capers, half roughly chopped
- The juice of 1 lemon, zest reserved for garnish
For the Dressing
Directions
Add all of the ingredients for the dressing to a small bowl and mix well to combine. Toss in the butter beans and leave to marinate will you carry on with the next steps.
Bring a griddle pan to a medium-high heat. Add the artichokes and drizzle with oil and a pinch of salt and cook for 3-4 minutes, turning half way-through, until griddle marks show.
Meanwhile, add the ricotta to a mixing bowl with the zest of 1 lemon, pinch of flaky salt and cracked black pepper and whip into creamy consistency.
To plate, spread the ricotta onto a serving plate, top with the artichokes, scatter over the marinated beans and finish with a drizzle of the last bits of the dressing/marinade. Finish with some lemon zest and an extra drizzle of olive oil, if you like. Plus some bread to mop it all up, if you fancy.
Buy here now
