This recipe is a rather brilliant way to make use of tinned beans and jarred artichoke hearts. Beans and artichokes are tossed in a delicious mix of extra-virgin olive oil, garlic, paprika, salt, pepper and parmesan cheese to make a delicious side dish perfect for pairing with roast chicken.
- 1 x 400g tin butterbeans, drained
- 1 1/2 x 290g jars artichokes in oil, drained
- 1/2 tsp. sweet paprika
- 2 garlic cloves
- 6 tbsp. extra-virgin olive oil
- Salt and pepper
- Small handful freshly grated parmesan cheese
Mince the garlic cloves. Rinse the butterbeans under running water. Finely dice the artichokes.
Heat oil in a frying pan. Add the paprika and minced garlic and fry for 1 minute, then add the beans and fry until golden. Add the artichokes and heat through.
Season the dish to taste with salt and pepper, then stir most of the parmesan through. To serve, sprinkle with the rest of the parmesan.