Artichokes on Cannellini Bean Cream with Oregano Chimichurri, Toasted Hazelnuts and Parmesan
Mediterranean indulgence on the plate: golden-brown seared artichokes on velvety cannellini bean cream, finished with fresh oregano chimichurri, roasted hazelnuts, and Parmesan. An elegant dish full of aroma, freshness, and delicate contrasts.
1 h
Total Time
25 minutes
Cooking Time
35 minutes
Preperation Time
Ingredients
| FOR THE ARTICHOKES: | |
| Juice of 1 | lemon |
| 6 | artichokes |
| 2 tbsp | olive oil |
| 1 | clove of garlic |
| 1 small | onion |
| 50 ml | dry white wine |
| 6 sprigs | thyme |
| 150 ml | vegetable stock |
| 2 tbsp | hazelnuts |
| salt | |
| pepper | |
| FOR THE BEAN CREAM: | |
| 1 tbsp | olive oil |
| 1 can | cannellini beans |
| 1 tbsp | butter |
| 2 | sage leaves |
| 1 tbsp | grated Parmesan |
| FOR THE CHIMICHURRI: | |
| 1 small bunch | parsley |
| 1 small bunch | oregano |
| ½ clove | young garlic |
| ¼ red | chilli pepper |
| 50 ml | neutral vegetable oil |
Instructions
Step 1 of 7:
Mix the lemon juice with cold water in a bowl. Cut off the artichoke stems. Cut off the top third of the artichokes. Remove the thicker outer leaves with a knife. Using a small knife, peel the artichokes thinly all around until the pale hearts are visible. Scrape out the choke with a small spoon and immediately place the artichokes in the cold lemon water.
Step 2 of 7:
Cut the artichokes in half lengthwise. Heat the oil in a roasting pot and fry the artichokes cut-side down over medium heat until golden, seasoning lightly with salt. Turn the artichokes and cook briefly on the other side. Then deglaze with white wine and let it reduce briefly. Add 4 sprigs of thyme and the stock, season with a little pepper, cover, and cook over low heat for 8-10 minutes until al dente.
Step 3 of 7:
Meanwhile, for the cream, pour the beans into a sieve, rinse, and drain well. Heat the oil in a sauté pan. Add the beans and sweat them without browning. Add the butter and sage and sauté the beans in it. Add 1 ladle of the artichoke cooking liquid and the Parmesan. Blend with a hand blender into a smooth cream and season with salt and pepper.
Step 4 of 7:
For the chimichurri, strip the parsley and oregano leaves from the stems and blend with garlic, chili, and olive oil in a tall container. Season with salt to taste.
Step 5 of 7:
Remove the artichokes from the cooking liquid and let them cool briefly. Toast the hazelnuts in the hot pan without fat over medium heat until evenly browned. Then let them cool briefly and chop coarsely.
Step 6 of 7:
Melt the butter in the still-hot pan. Fry the artichokes cut-side down in it. Add 2 sprigs of thyme. Turn the artichokes and spoon the hot butter over them.
Step 7 of 7:
Chop a little parsley and oregano. Arrange the bean cream with the artichokes and chimichurri on plates. Sprinkle with hazelnuts and herbs and drizzle with a little olive oil if desired.
