Artichoke Butter Beans
- Simple
- 0:30 m
- 11 ingredients
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: 4
Ingredients
For the Beans
- 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
For the Wild Garlic Pesto
- 40g garlic - wild
- 50g pine nuts
- 1 tbsp nutritional yeast
- 75ml olive oil
- Pinch of salt
Before you start
1 large non-stick frying pan
Step 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
Ingredients
- 1 x 400g can of artichokes
- 1 onion
- 1 leek
- 1 lemon
- 3 sprigs of thyme
Step 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
Ingredients
- 40g garlic - wild
- 50g pine nuts
- 1 tbsp nutritional yeast
- 75ml olive oil
- Pinch of salt
Step 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
Ingredients
- 4 tbsp olive oil
Step 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
Ingredients
- 1 tbsp plant-based butter
- 2 x 400g cans butter beans
- 75g plant-based cream cheese
Step 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