Name: Charred Globe Artichokes with Beans + Salsa Verde
Cook time: 15 min
Total time: 15 min
Yield: 4-5
Ingredients: 4 globe artichokes, prepped and halved; 1 tbsp butter, or vegan alternative; 1 large shallot⁣, finely chopped; 2 garlic cloves, crushed; 1/2 tsp dried chilli⁣; 1 tbsp freshly chopped thyme ⁣; 1 tsp crushed fennel seeds⁣; 2 bay leaves; 1 tbsp tomato paste ⁣; 150ml white wine⁣; 400ml veg stock⁣; 1 jar of Queen Butter Beans with their bean stock; 1 lemon⁣; 1 garlic clove, grated (or 50g wild garlic, if it’s in season)⁣; Small bunch parsley leaves, very finely chopped⁣; Small bunch tarragon leaves, finely chopped ⁣; 1 tsp mustard⁣; 40g capers, chopped⁣; 3 anchovy fillets, finely chopped⁣, leave out to keep veggie; ½ shallot, finely chopped; 2 tbsp sherry vinegar⁣; 200ml olive oil⁣

LET US KNOW WHAT YOU THINK

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-charred-globe-artichoke-with-beans-salsa-verde-boldbeanco

G Ve*

Rated 5.0 stars by 1 users

Charred Globe Artichokes with Beans + Salsa Verde

Lucy + Jemima (@tartlondon)

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.

Feeds: 4-5

Takes: 15 minutes

Ingredients

4 globe artichokes, prepped and halved
1 tbsp butter, or vegan alternative
1 large shallot⁣, finely chopped
2 garlic cloves, crushed
1/2 tsp dried chilli⁣
1 tbsp freshly chopped thyme ⁣
1 tsp crushed fennel seeds⁣
2 bay leaves
1 tbsp tomato paste ⁣
150ml white wine⁣
400ml veg stock⁣
1 jar of Queen Butter Beans with their bean stock
1 lemon⁣

Salsa Verde

1 garlic clove, grated (or 50g wild garlic, if it’s in season)⁣
Small bunch parsley leaves, very finely chopped⁣
Small bunch tarragon leaves, finely chopped ⁣
1 tsp mustard⁣
40g capers, chopped⁣
3 anchovy fillets, finely chopped⁣, leave out to keep veggie
½ shallot, finely chopped
2 tbsp sherry vinegar⁣
200ml olive oil⁣

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
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.
step 2
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.
step 3
Add the beans with their liquid (or tinned beans with the veg stock) and stir to combine.
step 4
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.
step 5
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.