Side DishesVeganVegetarian

Cannellini Bean and Artichoke Medley (serves 4)

This is a really different veggie dish and the parsley garlic mixture poured over it would, I think, be good as a marinade. Totally simple – white beans and artichoke hearts (canned is fine).

1 x 14 oz can of cannellini beans – drained and rinsed

1 x 14 oz can of artichoke hearts – drained, rinsed and cut into quarters

2 x large cloves of garlic – grated

2 tbsp. parsley – finely chopped

1 tbsp. Dijon mustard

2 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

1/2 cup veg/chicken broth

Place cannellini beans and artichoke hearts in an ovenproof dish.

Place parsley, garlic, Dijon mustard, oil, salt and pepper in a small mixing bowl and whisk together.

Pour parsley mixture over the beans and artichoke hearts, mix together well, add the broth and stir.

Cook in oven at 350 degrees for 30 minutes.


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