A silky, tangy bean purée sets the stage for golden, caramelised artichokes, a drizzle of vibrant pesto, and a pop of crispy capers. Creamy, crunchy, fresh, and savoury – it’s a perfect balance of textures and flavours. Great for entertaining and so simple to make!
Serves 2
Puree
325g El Navaricco Haricot beans
250g Mahoe Greek yogurt
175g Zany Zeus classic feta
Half of a lemon, squeezed
Zest of half a lemon
1 x jar Bioitalia organic artichokes
2 Tbsp Pons capers, fried
1-2 Tbsp Sabato pesto all Genovese
Blend all purée ingredients until smooth and season with salt and pepper.
Fry the artichokes in a non-stick pan until caramelised.
Spread the purée onto a serving plate and top with the artichokes. Drizzle with pesto (thin it out with a little of the oil from the artichokes, if needed). Finish with a sprinkle of crispy capers.
