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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
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 Verde1 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
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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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