If you don’t eat fish, the anchovies can be left out. If you do eat fish, don’t be tempted to leave them out anyway just because you think you don’t like them; they bring a subtly salty depth to this rich and creamy dish.
Serves 2
2 tablespoons butter
2 onions, chopped
- 3 garlic cloves, sliced
- 3 sprigs of rosemary, finely chopped
- 3 canned anchovy fillets, drained and finely chopped
- 1 cup soft, fresh bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (14-ounce) can flageolet beans, drained and rinsed
- 1 (14-ounce) can artichoke hearts in water, drained, rinsed, and torn in half
- 1 cup heavy cream
- Salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Melt the butter in a frying pan over 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.
Meanwhile, mix the bread crumbs 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. Bring the mixture almost to a 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 with adding a pinch of red pepper flakes when you’re softening the onion.
Recipe reprinted with permission from “Take One Can: 80 Delicious Meals From the Pantry” by Lola Milne. Published by Kyle Books.