Artichoke Butter Beans

Artichoke Butter Beans

Cook: 30 min
Serves 4

Before You Start

  • Blender
  • Frying pan

Ingredients

  • 4 tbsp olive oil
  • 1 tbsp plant-based butter
  • 1 x 400g can of artichokes
  • 1 onion
  • 1 leek
  • 1 lemon
  • 3 sprigs of thyme
  • 2 x 400g cans butter beans
  • 75g plant-based cream cheese
  • 40g garlic - wild
  • 50g pine nuts
  • 1 tbsp nutritional yeast
  • 75ml olive oil
  • Pinch of salt

Method

1

Prep the veg

  • Drain the artichokes and slice in half
  • Peel and dice the onion and finely slice the leek into half moons
  • Zest and juice the lemon
  • Pick the thyme leaves
2

Make the pesto

  • Place the wild garlic in a bowl and pour boiling water to wilt
  • Drain the water, squeezing out as much liquid as you can from the leaves
  • Place in a blender with the pine nuts, half the lemon juice, nooch, olive oil and a pinch of salt
  • Blend until smooth
3

Fry the artichokes

  • Heat a frying pan with half the olive oil and place the artichokes cut side down
  • Fry until caramelised then set aside while you prepare the base
4

Make the base

  • Add the remaining olive oil and butter to melt
  • Add the onion, leek and thyme leaves with a pinch of salt, cooking until softened and caramelised
  • Stir through the butterbeans in their juices
  • Add the cream cheese, mixing in until smooth and creamy, the remaining lemon juice and taste to season with salt and pepper
5

Assemble and serve

  • Top the beans with the artichokes and drizzle over the pesto
  • Garnish with extra thyme leaves and toasted pine nuts to serve