It’s a strange time of year, don’t you think? There are signs of spring everywhere, but the weather is still catching up. One minute it’s freezing cold and I find myself craving hearty winter comfort food; the next, the sun appears and I want to tuck into fresh, new-season greens.
Luckily, the latest recipe from Kym Grimshaw of food blog On the Plate is perfect for this in-between stage. It uses artichokes – a taste of spring, though the preserved ones recommended here are available year-round – and it’s warming and satisfying, with a wonderful hit of roasted garlic. It works brilliantly for lunch or supper, or as a starter – just add crusty bread and a glass of crisp white wine…
Ingredients (serves 4)
- 2tbsp olive oil
- 2 whole bulbs of garlic
- 1 onion, finely chopped
- 280g jar of sliced artichoke hearts, drained
- 400g can of cannellini beans, drained and rinsed
- 800ml vegetable stock
- 1tbsp chopped fresh thyme leaves, plus extra to serve
- 2tbsp chopped hazelnuts to serve (optional)
- extra virgin olive oil to serve (optional)
Method
- Heat the oven to 200°C / 180°C fan / gas 6. Halve the garlic bulbs horizontally across the middle, place them onto a piece of tin foil, and drizzle the cut sides with half of the oil. Keep the cloves cut side up and wrap the foil around them into a parcel. Bake in the oven for 35-40 minutes, until they feel soft when pressed.
- Heat a large saucepan, add the remaining oil and cook the onion for 5 minutes or so, until softened. Add the artichokes and thyme, and cook for another 5 minutes.
- Squeeze the garlic cloves from the roasted bulbs into the pan, and add the beans and stock. Simmer for 10 minutes.
- Blitz with a hand blender and season well. Serve with a drizzle of extra virgin olive oil, extra thyme leaves and chopped hazelnuts.
Kym will be back with more spring goodness next month. In the meantime, do check out On the Plate for plenty of tempting food inspiration.
All photography by Kym Grimshaw
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