Creamy and crispy a tasty combo
This Italian-inspired dish is made with sour cream, so the creaminess comes without the calorific guilt.
CREAMY ARTICHOKE, LEEK AND WHITE BEANS WITH CRISPY HERB POTATOES
Ready in: 30 minutes Prep: 10 minutes Cook: 25 minutes Serves: 3
Crispy herb potatoes 400g potatoes, scrubbed and sliced into thick rounds 2 cloves garlic, minced 1 tablespoon finely chopped rosemary leaves
punnet cherry tomatoes Creamy artichoke, leek and white beans
1 leek, white and pale green part only
1 tablespoon finely chopped rosemary leaves
150g marinated artichokes, roughly chopped (store-bought)
1 x 400g can cannellini beans, drained and rinsed
cup white wine or vegetable stock
cup vegetable stock 125g sour cream 2-3 handfuls baby spinach leaves To serve
cup shaved Parmesan cheese
2-3 tablespoons toasted sliced hazelnuts
Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.
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.
When potatoes have 10 minutes’ cook time remaining, add cherry tomatoes to tray and bake for a further 8-10 minutes, until tender. Thinly slice leek and heat a drizzle of oil in a large frypan on medium-high heat.
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.