Creamy Artichoke, Leek and White Beans with Crispy Herb Potatoes

Creamy Artichoke, Leek and White Beans with Crispy Herb Potatoes

Ready in 30 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 9, 2017.

Delicious creamy Artichoke.


Ingredients

CRISPY HERB POTATOES

  • 400g potatoes, scrubbed and sliced into 0.5cm-thick rounds
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped rosemary leaves
  • ½ punnet cherry tomatoes

CREAMY ARTICHOKE, LEEK AND WHITE BEANS

  • 1 leek, white and pale green part only
  • 1 tablespoon finely chopped rosemary leaves
  • 150g veggie marinated artichokes, roughly chopped
  • 1 can cannellini beans, drained and rinsed
  • ½ cup white wine or vegetable stock
  • ½ cup vegetable stock
  • 1 pottle sour cream
  • ½ bag baby spinach leaves

TO SERVE

  • 70g shaved Parmesan cheese
  • 40g chopped, toasted hazelnuts

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes, garlic and first measure of rosemary with a drizzle of oil on prepared tray and spread out into a single layer. Season with salt and pepper and bake for about 25 minutes, until golden and crispy. Turn once during cooking.
  3. When potatoes have 10 minutes cook time remaining, add cherry tomatoes to tray and bake for a further 8-10 minutes, until tender.
  4. Thinly slice leek and heat a drizzle of oil in a large fry-pan on medium-high heat. Cook leek and second measure of rosemary for about 3 minutes, until tender.
  5. Add artichokes, cennellini beans and wine/first measure of stock and cook for about 2 minutes, until most of the liquid has evaporated.
  6. Add second measure of stock and simmer for about 5 minutes, until sauce has thickened. Remove from heat and fold through sour cream and spinach leaves. Season to taste with salt and pepper.
  7. divide crispy herb potatoes and tomatoes between plates and top with creamy artichoke, leek and white beans. Sprinkle over Parmesan cheese and hazelnuts.

Nutritional Information

Energy 2340 kj
559 kcal
Protein 27.7g
Carbohydrate 46.2g
Fat 23.7g