Charred artichoke hearts, butter beans, ricotta + and chunky salsa verde of sorts - a refreshing plate of things that isn’t “soupy” or “stewy” - spring, I’m ready for you !!
Simply DELICIOUS.
@boldbeanco Queen Butter beans as per. Creamy on the base, char-ey flavour from the ‘chokes, punchy with the vinaigrette
Ingredients (serves 3 as a share plate, or 2 for a good lunch)
400g tinned artichoke hearts, drained and sliced in half
1 tbsp olive oil
1 x 250g tub of ricotta cheese
1 lemon
1/2 jar of
@boldbeanco Queen Butter Beans, drained
For the dressing
3-4 tbsp olive oil
A good handful of fresh parsley (roughly 10g), finely chopped
3 tbsp capers, half roughly chopped, half kept whole
The juice of 1 lemon, zest reserved for garnish
Method
1.Add all of the ingredients for the dressing to a small bowl with a pinch of salt and mix well to combine. Toss in the butter beans and leave to marinate, then carry on with the next steps.
2.Heat 1 tablespoon of olive oil in a griddle pan over a high heat. Add the artichokes with a pinch of salt and cook for 3-4 minutes, turning half way-through, until griddle marks show.
3. Meanwhile, add the ricotta to a mixing bowl with the zest of 1 lemon, good pinch of salt and cracked black pepper and whip into a creamy consistency
4.To plate, spread the ricotta onto a serving plate, top with the artichokes, scatter over the marinated beans and finish with a drizzle of the last bits of the dressing/marinade. Finish with some lemon zest and an extra drizzle of olive oil, if you like. Mop up with some crusty bread too, if ya fancy