Carciofi alla Romana (Braised Artichokes with Beans and Mint)
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Ingredients
- 400 g tinned artichoke hearts, drained
- 400 g tinned cannellini beans
- 40 ml extra virgin olive oil
- 3 garlic cloves
- 2 tbsp fresh mint, chopped
- 100 ml dry white wine
- 100 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 10.2 g
- Carbohydrate
- 19 g
- of which sugars
- 1.6 g
- Fat
- 10.1 g
- of which saturates
- 1.5 g
- Fibre
- 10.7 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the garlic and cook for 1 minute until fragrant.
- 2
Add the artichoke hearts and cook for 3-4 minutes, then pour in the white wine and vegetable stock and simmer for 8 minutes.
- 3
Drain and rinse the cannellini beans and stir them in. Simmer for a further 8-10 minutes until the artichokes are tender and the liquid has reduced.
- 4
Stir in most of the mint and the lemon juice, and season to taste.
- 5
Scatter with the remaining mint to serve.
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