Delicious hot or cold: Serve the white bean & artichoke medley served hot as an accompaniment to lamb or chicken; cold it can be a salad. Garlic and parsley are the other ingredients and maybe a sprinkling of Herbes de Provence.
There is hardly any preparation as the vegetables are canned. My brother arrived after a long journey late at night and was starving so I offered him this mixture and he wolfed it down and requested it again for lunch with some cold chicken.
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 – minced
1 – 2 tbsp. parsley – finely chopped
Pinch of Herbes de Provence (optional)
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
Mix all ingredients together in an ovenproof dish and cook for 10 – 15 minutes (important that they do not get too dried out).
I’m so happy to have a regular contributor, Jo’s Healthy Kitchen and this week’s recipe. You can read more about Jo’s healthy journey on her site.