Mediterranean white beans with artichoke and tomato
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 People
Ingredients
  • 2 Jars (250g net drained weight each jar) of organic white beans in water with no added salt, drained
  • 4 Fresh artichokes (If they are not in season, you could either use frozen artichoke hearts or a jar of artichoke hearts in extra virgin olive oil)
  • 2 Tablespoons extra virgin olive oil
  • 3 Garlic cloves peeled and finely minced
  • 1 Leek, finely chopped
  • 6 Medium tomatoes, thinly chopped. You could also use ½ l (2 cups) of tomato passata if tomatoes are not in season
  • 2 Tablespoons freshly squeezed lemon juice (Approximately half a lemon)
  • 1 Teaspoon sea salt (or salt to taste)
  • A pinch of freshly ground black pepper
Instructions
  1. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  2. Rinse the artichokes well under cold water. Cut a couple of centimeters (about one inch) off the top of the artichoke and trim the stem. Pull off a few of the outer leaves towards the base of the artichoke, then pull the petals apart slightly and squeeze the freshly squeezed lemon juice on it so that it will not brown easily while cooking. Cut the artichokes in half lengthwise and then into quarters.
  3. In a frying pan with lid, heat olive oil (2 spoons), add the garlic and stir-fry for 1 minute until lightly golden. Add the chopped leek, the artichoke quarters and a pinch of salt and sauté for a couple of minutes over medium heat. Add then the tomatoes (or tomato passata), the drained white beans and salt to taste and leave to cook, covered with a lid, at a medium-low heat for approximately 20 minutes stirring from time to time.
  4. Remove from the heat and serve hot.
Notes
To know that the fresh artichokes you are choosing are really fresh make sure that the leaves are closed, with just a tiny separation. And if you squeeze the artichoke its leaves should squeak.

If you are using dried beans (360g (1⅔ cup) would suffice for 4 people), to cook them: soak the dried beans in cold water for 12 hours (ideally leave them soaked overnight). Rinse them well and drain. Put them in a cooking pot and cover with water and cook over low to medium heat for about 1 hour or until tender. While cooking part of the water may evaporate, add one cup of cold water and continue boiling until they are tender. Remove them from the heat, drain and add them as indicated in step 3.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/mediterranean-white-beans-with-artichoke-and-tomato/