Warm braised artichokes with cannellini beans
We really love beans. From bean purées topped with charred vegetables, to a big one-pot dish like the recipe below, they feel deliciously wholesome and easy. This recipe also celebrates globe artichokes, enhancing their flavour with a fresh braising liquid. Don’t be put off by the prep – it doesn’t take long. This is the perfect lunch, wonderful with a blob of whipped ricotta or torn buffalo mozzarella if you like. You could also serve it alongside other dishes for a bigger feast.
Yield
Serves 6
Ingredients
Ingredients
Methods
Step 1
If using fresh artichokes, squeeze the juice of 1 lemon into a bowl of water. Cut through the middle of an artichoke and dip the cut surface into the water. Peel off all the darker outside leaves until the pale green colour of the vegetable shows. Peel the stem back with a paring knife to reveal the inner edible core. Dip the whole artichoke into the lemon water. Repeat with the remaining artichokes. Using a teaspoon, scoop out and discard the chokes from each artichoke, then cut them in half, dipping the newly cut surface in the water again.
Step 2
Heat a little olive oil in a pan and add the prepared artichokes, sliced side down, to get a little colour. Turn and brown the other side, then lift out and leave to one side. (If you are using artichokes from a jar, there is no need to cook them yet.)
Step 3
Add the shallots and garlic. Gently sauté for a few minutes, then return the artichokes to the pan with the wine and simmer for 1 minute. Add the stock, juice of 1 lemon and bay leaves. Simmer with the lid on for about 20 minutes, then add the beans. If using jarred artichokes, add now. Simmer for another 5 minutes. Add the capers and season.
Step 4
Grate over the parmesan, scatter over the chopped herbs, and then serve with the remaining lemon, cut into wedges.
