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Charred Globe Artichokes with Beans + Salsa Verde
Here is something zingy, fresh + comforting too: Charred artichokes, butter beans + wild garlic salsa verde. A beauty of a dish from Lucy + Jemima of @tart_london.
Charred Globe Artichokes with Beans + Salsa Verde
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Here is something zingy, fresh + comforting too: Charred artichokes, butter beans + wild garlic salsa verde. A beauty of a dish from Lucy + Jemima of @tart_london.
Ingredients
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4 globe artichokes, prepped and halved
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1 tbsp butter, or vegan alternative
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1 large shallot, finely chopped
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2 garlic cloves, crushed
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1/2 tsp dried chilli
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1 tbsp freshly chopped thyme
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1 tsp crushed fennel seeds
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2 bay leaves
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1 tbsp tomato paste
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150ml white wine
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400ml veg stock
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1 jar of Queen Butter Beans with their bean stock
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1 lemon
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1 garlic clove, grated (or 50g wild garlic, if it’s in season)
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Small bunch parsley leaves, very finely chopped
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Small bunch tarragon leaves, finely chopped
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1 tsp mustard
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40g capers, chopped
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3 anchovy fillets, finely chopped, leave out to keep veggie
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½ shallot, finely chopped
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2 tbsp sherry vinegar
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200ml olive oil
Salsa Verde
Directions
Blanch the artichokes for 8-10 minutes. Allow to cool then set aside in a bowl with plenty of lemon juice, 1 tbsp olive oil, salt and pepper and toss to combine. Finish over a hot grill and cook until charred.
Meanwhile, to a big pot, add the butter, use dairy free to keep it vegan, and a splash of olive oil and start sautéing the shallots, garlic, thyme, bay and fennel seeds over a medium heat until fragrant, for roughly five minutes. Then add the tomato paste, white wine and stock. Simmer for a 3-4 minutes.
Add the beans with their liquid (or tinned beans with the veg stock) and stir to combine.
For the salsa, mix all the ingredients in a bowl. Omit the anchovies if making the vegan version. Season to taste, adding a little lemon and zest.
Serve the beans on bowls and top with the charred artichokes. Top with a generous spoon salsa verde and a drizzle of extra virgin olive oil.
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