Artichokes and Cannellini

Artichokes and cannellini have become a quick, weeknight staple at my house. It's from Nigel Slater's Eat, which I love because the recipes in it are all pretty easy with only a few ingredients.

3 tablespoons butter
1 lemon
2 green onions
10-oz jar water-packed artichokes
15.5-oz can of cannellini beans
Parsley (optional)

Melt butter in a shallow pan. As it melts, squeeze in the juice of half the lemon. Chop green onions and let them soften in the butter over moderate heat. Drain artichoke hearts, rinse well, then slice each one in half and add to the butter.

Add cannellini beans to the pan and leave to quietly bubble over medium heat until a sort of impromptu creamy juice has developed. Season with salt, black pepper, and perhaps a little more lemon and some parsley.

Serves 2

Notes from Slater on this recipe:

This is not a recipe where anything should be allowed to brown in the pan. Keep the colors pale.

Tarragon is good here, as it always is with beans, and so would be mint. Add mint at the last minute, so it doesn't  discolor much. You could cook your own artichokes if you wish. Prepare and boil them until tender, then add them, halved, to the melted butter and lemon as above.

Swap the beans for Puy lentils and add more parsley for an earthier style.