CANNELLINI-BEAN-AND-ARTICHOKE GRATIN
“If you don’t eat fish the anchovies can be left out, but if you do, don’t be tempted to leave them out because you think you don’t like them; they bring a subtly salty depth to this rich and creamy dish.”
Serves 2
EASY
GREAT VALUE
Preparation: 15 minutes Cooking: 1 hour
butter 25 g
onions 2, chopped
garlic 3 cloves, sliced
rosemary 3 sprigs, finely chopped
canned anchovy fillets 3, drained and finely chopped
soft, fresh breadcrumbs 50 g
Parmesan 30 g, grated
cannellini beans 1 x 400 g can,
drained and rinsed
artichoke hearts in water 1 x 400 g can,
drained, rinsed and torn in half
sea salt and freshly ground black
pepper, to taste
cream ¾ cup
1 Preheat the oven to 180°C. Melt the butter in a pan over a medium-low heat. Once the butter is foaming, add the onions, garlic, rosemary and anchovy fillets. Reduce the heat to low and soften gently for 20–25 minutes until the onions are tender and turning golden.
2 Meanwhile, mix the breadcrumbs with the cheese and set aside. Once the onions have softened, add the beans and artichoke hearts, season and heat through for 5–6 minutes, then add the cream. 3 Bring the mixture almost to the boil, then tip into a baking dish and top with the cheesy breadcrumbs. Bake for 25–30 minutes until golden and bubbling. Serve with a hunk of crusty bread and some salad.
Tip: Experiment by adding a pinch of chilli flakes when you’re softening the onion. WINE: Woolworths Hartenberg Chardonnay 2019