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 4-6 as part of an antipasto offering
Purée
325g El Navaricco haricot beans
2 Tbsp Mahoe Greek yoghurt
175g Zany Zeus classic feta
Zest and juice of half a lemon
1 x jar Bioitalia organic artichokes, drained
2 Tbsp Pons capers, drained on a paper towel
1-2 Tbsp Sabato pesto alla Genovese
Fresh basil leave, to garnish
In a food processor blend all purée ingredients until smooth and season with salt and pepper.
Fry the artichokes and capers in a non-stick pan until the artichokes have caramelised and the capers are crispy.
Spread the purée onto a serving plate and top with the artichokes and capers. Add dollops of pesto and garnish with basil leaves.
