Crumbled artichokes on a bed of white bean purée

February 7, 2012 (Last Updated: January 11, 2019)
Crumbled artichokes on a bed of white bean purée recipe

 

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

Serves: 4 - 6
Cooking Time: 50 mins

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.

 

Send this to a friend