Name: Butter Bean, Artichoke + Ricotta Traybake
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 tbsp olive oil; 2 garlic cloves, chopped; 1 jar of Queen Butter Beans with their bean stock; 2 tbsp cider vinegar; 250g ricotta; 2 tsp dried oregano; 1 tsp fried chilli flakes; A few sprigs of thyme; 3-4 jarred or fresh artichokes, quartered; Zest of ½ lemon; A big handful of mint; Green salad

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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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Butter Bean, Artichoke + Ricotta Traybake

Georgia Levy

Georgia: Fresh, perky, full of texture and vibrant flavours. If you haven’t tried roasting your ricotta yet, what are you waiting for? Instead of melting, it becomes softer and creamier and absorbs all the flavours you surround it with. A brilliant lunch or dish for a dinner party. Do you use fresh artichokes if you can get hold of them.

Feeds: 4

Takes: 25 minutes

Ingredients

6 tbsp olive oil
2 garlic cloves, chopped
1 jar of Queen Butter Beans with their bean stock
2 tbsp cider vinegar
250g ricotta
2 tsp dried oregano
1 tsp fried chilli flakes
A few sprigs of thyme
3-4 jarred or fresh artichokes, quartered

To Serve

Zest of ½ lemon
A big handful of mint
Green salad

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
Preheat the oven to 220C/425G/gas 7. Warm half the oil in a medium pan over a medium-low heat and gently fry the garlic until fragrant and just beginning to colour very slightly, about 3 minutes.
step 2
Add the beans with their bean stock and simmer for 5 minutes. Stir in the cider vinegar, then transfer to a baking tray or roasting dish. They should be pretty wet.
step 3
Make a small space in the middle of the beans and up-end your ricotta into the tray. Dot around the artichokes and sprinkle the oregano, chilli flakes, and thyme sprigs over everything. Season well, then drizzle with the remaining 3 tablespoons of oil and place in the oven for 15-20 minutes until the edges of the ricotta are just beginning to darken.
step 4
Zest over the lemon, scatter over the mint leaves and serve with a fresh green salad.