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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

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Rated 5.0 by 1 user.

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

Feeds: 4-5
Takes: 15 minutes
G Ve*

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⁣

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

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.

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.

3

Add the beans with their liquid (or tinned beans with the veg stock) and stir to combine.

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.

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.

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