White Bean and Artichoke Heart Medley (serves 4)
This mixture can be an accompaniment to lamb or chicken or eaten by itself as a vegetarian/vegan dish. Garlic, parsley, mustard and a little vegetable stock to moisten are the other ingredients.
1 x 14 oz can of cannellini beans – drained and rinsed
1 x 14 oz can or artichoke hearts – drained, rinsed and cut into quarters
2 x large cloves of garlic – finely chopped or grated
1 bunch of parsley (but you will only need 2 tbsp.) – finely chopped
2 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
Salt and freshly ground black pepper
1/2 cup veg. broth/stock
Place cannellini beans and artichoke hearts in an ovenproof dish.
Chop parsley in food processor and leave 2 tbsp. in the processor (freeze the rest)
Add garlic, oil, Dijon mustard, salt and pepper to parsley and process in food processor.
Place parsley mixture into ovenproof dish with beans and artichoke hearts, mix together well and pour over the veg. broth/stock
Cook in oven at 350 degrees for 20 minutes.