Name: Butter Beans, Ricotta + Charred Artichoke Hearts with Salsa Verde
Cook time: 20 min
Total time: 20 min
Yield: 2-3
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

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-butter-beans-ricotta-charred-artichoke-hearts-with-salsa-verde-boldbeanco

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Rated 5.0 stars by 1 users

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: 2-3 as a light lunch

Takes: 20 minutes

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

For the Dressing

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

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
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.
step 2
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.
step 3
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.
step 4
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.