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Grilled Artichoke & Butter Bean Salad with Gremolata Dressing - Georgie Eats

GRILLED ARTICHOKE & BUTTER BEAN SALAD WITH GREMOLATA DRESSING

I think this counts as a salad, but you are welcome to take me up on it if you like. Whatever it is, it's a glorious plate of food. Silky tofu ricotta, gremolata marinated butter beans and grilled artichoke hearts, and delicious little crispy capers.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • olive oil
  • 390 g can artichoke hearts drained & halved
  • 400 g butter beans drained & rinsed
  • 200 g extra firm tofu
  • 1 tbsp nutritional yeast
  • juice of 1 lemon
  • 1 tbsp capers
  • salt & freshly ground black pepper
  • to serve: lemon zest, crusty bread

GREMOLATA

  • 30 g fresh parsley hard stems removed & finely chopped
  • 2 garlic cloves minced
  • zest & juice of 1 lemon
  • extra virgin olive oil

Instructions

  1. Start with making the gremolata. Combine the chopped parsley, garlic, lemon zest and juice and a good pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it and give everything a stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend it until completely smooth). Taste and adjust the seasoning, adding more lemon juice, salt, or anything else you think it may need.

  2. Heat a glug of oil in a griddle pan over a medium-high heat. Once hot, griddle the artichoke hearts for 2-3 minutes each side, until darkly golden and charred with griddle marks.

  3. Combine the warm artichoke hearts with the butter beans in a mixing bowl. Add a few spoonfuls of the gremolata and a good pinch of salt and stir well to combine. Allow to marinate for 15 minutes.

  4. To make the tofu ricotta, combine the tofu, nutritional yeast, lemon juice, 1 tbsp water a good pinch of salt in a blender. Blitz until you have a thick creamy consistency, then taste and adjust the seasoning, if needed.

  5. Heat a glug of oil in a small frying pan over a medium heat. Once hot, pat the capers with paper towel to remove any excess moisture, then add them into the pan. Fry for a minute or so, until nice and crisp.

  6. Spread the tofu ricotta over the base of a serving plate. Arrange the butter beans and artichokes over top, then sprinkle with the crispy capers and a grating of lemon zest. Finish with a good crack of black pepper and eat with lots of crusty bread, if you like.