A really lovely and fresh plate, brightened up with lots of mint and lemon. I love to use jarred artichokes here – they crisp up brilliantly for a really easygoing recipe. 

The beans
This recipe calls for jarred butter beans, which are great – soft, plump and well seasoned. But canned will work well too – just make sure to cook them until really creamy and season as you go. You could cook the beans from dried of course, if you have time on your side.

The artichokes
I use jarred artichokes in oil here. They are a great convenience product – delicious, seasoned and ready to go. If fresh artichokes are available where you are, and you have the patience, certainly cook them from scratch. See my recipe for tema artichokes and wild garlic salsa verde here. If you have artichoke hearts in brine simply drain them, pat dry and use a little oil in the pan when crisping them up.

What to serve it with?
This could definitely be a full meal on its own. But if you’d like to stretch it into a more substantial offering or serve for guests I would add a side of bread (focaccia would be excellent), a simply dressed leafy salad or a side of garlicky greens like long stem broccoli, green beans or kale.

Ingredients
700g jar butter beans
280g jar halved or quartered artichoke hearts in oil
10g mint leaves, any small ones picked and larger ones sliced
1 shallot, finely diced
2 cloves garlic, crushed
Pinch thyme leaves
Pinch fennel seeds
Half a lemon
1 ball burrata
Olive oil
Salt & pepper

Looking for substitutions?
Swap the shallot for white onion, celery or fennel
Don’t have lemon to hands? Replace it with a splash of white wine vinegar
Want to make it vegan? Just leave out the burrata or replace with dollops of plant based creme fraiche or soft cheese
Swap the butter beans for white/ cannelini beans or borlotti
Don’t have fennel seeds? You could replace this with a pinch of chilli flakes to add in some warmth
Swap the fresh thyme for a pinch of dried, or even chopped rosemary

Recipe

1. In medium saucepan sweat the shallot with a little oil until softened, then stir in the garlic, thyme and fennel seeds. Stir for a minute or two, then stir in the beans, with their stock. Cook until the beans are soft and creamy, stirring regularly. Stir in lemon and salt to taste
2. Drain the artichokes. Place a frying pan over medium heat. Add the artichokes to the pan – no need to add extra oil as there should be enough clinging to the artichoke hearts. Stir from time to time until nicely golden and starting to crisp up
3. Spoon the beans into a bowl, top with the mint, artichokes and blobs of burrata

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