White bean stuffed artichoke hearts (Αγκινάρες γεμιστές με λευκά φασόλια)
Artichoke hearts stuffed with white beans and Mediterranean flavours
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 frozen artichoke hearts
- 540 ml canned white kidney beans ((19 fluid ounces))
- 1 lemon ((zest and juice))
- 1/2 cup crumbled Greek feta
- 1/4 cup flat leaf parsley, finely chopped
- 2 tbsp chopped sun dried tomatoes, packed in oil
- 1 tbsp olive oil
- 1 tbsp capers
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup Greek yogourt
- 3 - 4 tbsp olive oil
Instructions
- 1
Defrost your artichoke hearts at room temperature for approximately one hour. It is fine if they are not completely defrosted.
- 2
Preheat your oven to 350 degrees Fahrenheit.
- 3
While you are waiting for your artichoke hearts to defrost, begin preparing the filling.
- 4
In a medium sized bowl place the white kidney beans. Mash them up with a fork, the back of a spoon, or a potato masher. They should be smashed, but not completely smooth; you do want some texture in your beans.
- 5
Grate the zest from your lemon, and then juice your lemon. Add the lemon zest, and the freshly squeezed lemon juice to your bowl with the mashed beans.
- 6
Next add the crumbled feta, parsley, sun dried tomatoes, 1 tablespoon of olive oil, capers, salt and pepper and mix well. Add the Greek yogourt and stir well to combine.
- 7
Place your artichoke hearts on a parchment lined or slightly greased baking tray. Brush the outside of your artichoke hearts lightly with olive oil.
- 8
Scoop as much of the filling as you can into the center of the artichoke heart; the amount of filling you add will depend upon how large the bowl of your artichoke heart is. Be generous, but don't have your filling overflowing over the sides of the artichoke hearts.
- 9
Place your baking tray into the middle rack of your oven and bake for approximately 30 minutes. The tops will be a lightly toasted brown and your artichoke hearts should easily be pierced with a sharp knife.
- 10
Once you have removed your artichoke hearts from the oven, drizzle with a little more olive oil.
- 11
Enjoy!