Home
Recipes
Mashed cannellini beans with wilted greens & fried artichokes

Mashed cannellini beans with wilted greens & fried artichokes in a bowl

Mashed cannellini beans with wilted greens & fried artichokes

Name: Mashed cannellini beans with wilted greens & fried artichokes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 4 tbsp olive oil; 1 garlic clove crushed; 2 thyme sprigs; pinch of red chilli flakes; 400g can cannellini beans drained, 1 tbsp of can water reserved; 1 lemon zested and juiced, plus wedges to serve; 200g mixed seasonal greens (I used spinach, watercress, sorrel and rocket); 2 tbsp semolina flour; 100g cooked artichoke hearts in oil; few rosemary sprigs finely chopped (optional); parmesan or vegetarian alternative, to serve

Rosie Birkett

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.2 out of 5.6 ratingsRate

loading...

Enjoy this perfect summer dinner of cannellini bean mash, seasonal leaves and fried artichoke hearts - packed with vitamin C, fibre and three of your 5-a-day

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Slow-roasted courgettes with fennel & orzo

A star rating of 2.9 out of 5.7 ratings

Charred nectarine & prosciutto panzanella

A star rating of 5 out of 5.8 ratings

Tomato, burrata & broad bean salad

A star rating of 4.6 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
1 garlic clove

crushed
2 thyme sprigs
pinch of red chilli flakes
400g can cannellini beans

drained, 1 tbsp of can water reserved
1 lemon

zested and juiced, plus wedges to serve
200g mixed seasonal greens

(I used spinach, watercress, sorrel and rocket)
2 tbsp semolina flour
100g cooked artichoke hearts

in oil
few rosemary sprigs

finely chopped (optional)
parmesan

or vegetarian alternative, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal463
fat29g
saturates4g
carbs30g
sugars3g
fibre12g
protein15g
salt0.5g

Method

step 1

Warm 1 tbsp olive oil in a saucepan over a medium heat. Add the garlic, thyme, a pinch of salt and the chilli flakes, and cook for 1 min or so. Tip in the beans, then add a slosh of their water and the juice of 1/2 a lemon. Cook for a few mins, crushing them with a fork or the back of a wooden spoon. Remove from the heat and discard the springs of thyme. Keep warm.
step 2

Heat a little olive oil in a non-stick frying pan with a lid. Add the greens and a pinch of salt, then put the lid on to wilt and steam the greens for a few mins until softened. Season and add some of the lemon juice, and tip into a bowl. Keep warm.
step 3

Heat 2 tbsp olive oil in the frying pan you used for the greens. Put the semolina flour in a bowl and season. Drain the artichokes and pat them dry with kitchen paper. Dip each one in the flour and put in the pan to shallow fry, turning halfway through, until crisp and golden, around 3-5 mins. Spoon the cannellini beans onto a plate and top with the wilted greens and artichokes. Garnish with lemon zest, rosemary, grated parmesan and extra lemon wedges on the side.

Recipe from Good Food magazine, July 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now