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Home / Recipes
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Rated 4.3 by 15 users.

Creamy Fennel + Artichoke Bean Bake

Soft, sweet fennel meets jammy artichokes and creamy beans in this golden-topped tray bake. Comfort food made lighter but no less indulgent.

Feeds: 4
Takes: 40 minutes
V
G

Ingredients

2 x 570g jars Organic White Beans or Queen White Beans, drained, stock reserved

2 large fennel bulbs

1 x 280g jar artichoke hearts in oil

50g parmesan, finely grated (sub with vegan hard cheese for dairy-free)

100ml double cream (or use oat cream for dairy-free)

2 tbsp oil from the artichoke jar

Shop The Recipe

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

Directions

1

Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Put the fennel in a baking dish, drizzle with 2 tablespoon of artichoke oil (or olive oil), add a pinch of sea salt and black pepper, pour in the bean stock from the beans jar (using a sieve to collect the beans) then arrange the fennel in a single layer, cover with tin foil and roast for 1 hour.

2

Meanwhile, mix half the parmesan with the cream and a splash of water to loosen slightly.

3

Remove the foil from the tray, tip in the beans and artichoke hearts, then pour over the cream. Scatter with the remaining parmesan and return to the oven for 15–20 minutes until golden and bubbling.

4

Finish with a flourish of the fennel fronds and a final crack of black pepper.

Serve it with:
5

A crisp green salad or lemon-dressed rocket. Also excellent piled onto toasted sourdough or alongside grilled fish.

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