Who isn’t a fan of the gorgeously architectural artichoke? Especially when it’s covered in golden, crispy goodness? Crumbled artichokes on a bed of white bean purée is the perfect combination of richness.
Crumbled artichokes on a bed of white bean purée
Ingredients
Bean purée
- 1 x 420g tin cannellini beans, rinsed and drained
- 30ml (2 tbsp) olive/avocado oil
- 10ml (2 tsp) fresh lemon juice
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
Crumbled artichokes
- 10 artichoke pieces in oil, drained
- 200g breadcrumbs
- 20ml (4 tsp) garlic salt
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- baby greens, to serve
Instructions
1
For the purée, blend all of the ingredients in a food processor until smooth. Refrigerate until ready to serve.
2
For the artichokes, place the artichokes into a mixing bowl and toss through the rest of the ingredients. Press firmly to coat the artichokes and refrigerate for about 30 minutes.
3
Fry the artichokes and drain.
4
Spoon the purée into serving dishes, top with the artichokes and the greens.
