Creamy and crispy a tasty combo
This Italian-inspired dish is made with sour cream, so the creaminess comes without the calorific guilt.
Cook leek and second measure of rosemary for about 3 minutes, until tender.
Add artichokes, cannellini beans and wine/first measure of stock and cook for about 2 minutes, until most of the liquid has evaporated.
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.
To serve, divide crispy herb potatoes and tomatoes between plates and top with creamy artichoke, leek and white beans.
Sprinkle over Parmesan cheese and hazelnuts.
The crispy herb potatoes are a perfect accompaniment to the creamy artichoke, leek and white beans.