Artichoke Butter Beans
Here at BOSH! HQ, we're of the firm belief that beans can be for any season not just winter and these artichoke and leek butter beans are no exception. A true celebration of spring, this dish pairs the sweetness of artichokes and leeks with creamy butter beans for a hearty and filling dinner.
Serves
Ingredients
For the Beans
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 x 400g can of artichokes<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>3 sprigs of thyme<item-todo-done><item-todo-done>2 x 400g cans butter beans<item-todo-done><item-todo-done>75g plant-based cream cheese<item-todo-done>
For the Wild Garlic Pesto
<item-todo-done>40g garlic - wild<item-todo-done><item-todo-done>50g pine nuts<item-todo-done><item-todo-done>1 tbsp nutritional yeast<item-todo-done><item-todo-done>75ml olive oil<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
Before you start
1 large non-stick frying pan
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
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
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
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
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