A really quick and delicious storecupboardish bowl – best swiped at with bread.
Ingredients
Serves 2-3
280g jar of artichokes, drained
3-4 sticks celery, sliced
500g cooked white beans
Olive oil
A really good handful of cavolo nero or kale pulled from stalk
2-3 cloves garlic, finely sliced
Parmesan to taste
Salt & pepper
Half a lemon
A few sprigs of thyme, picked
1 tbsp chopped parsley
Recipe
1. Sweat the celery until softened in a little olive oil. Stir in the beans and half a cup of water. Stir over a medium heat until the beans are very creamy. stir in the greens in the last few minutes of cooking. Stir in the lemon, Parmesan and season to taste
2. Meanwhile colour the artichokes in a frying pan with a little oil over a medium heat, stirring occasionally until golden all over. In last few minutes of cooking stir in the garlic, thyme and lemon zest
3. Spoon the beans into bowls and top with artichokes parsley & more parm
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