Artichoke Butter Beans

0:30 m

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.

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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
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