Humble artichoke and beans stew
Ingredients
- 1 tin (400g) butter beans
- 1 tin (400g) artichokes
- 30g parmesan cheese
- 1 shallot
- 2 tbsp flaked almonds
- 1 tbsp extra virgin olive oil
- 1/2 tsp thyme (dried)
- 1/2 tsp rosemary (dried)
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Dice the shallot, drain the artichokes and cut them into halves or quarters.
2. Heat a pan over medium heat and add the extra virgin olive oil. Sauté the shallot until soft and fragrant, about 1–2 minutes. Add the butter beans along with their liquid, the chopped artichokes, rosemary and thyme. Season with salt and pepper and let everything simmer gently for 5–7 minutes, stirring occasionally, until the liquid reduces slightly and the flavors meld. Top up with water if it becomes too dry. Grate the parmesan over the top, stir gently to melt slightly, then divide into serving plates. Garnish with the flaked almonds, add a final drizzle of extra virgin olive oil and serve warm.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 337 kcal |
| Fat | 14.9 g |
| of which saturates | 3.9 g |
| Carbohydrates | 22.1 g |
| of which sugars | 3.8 g |
| Fibre | 9.2 g |
| Protein | 15.6 g |