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.