Sardinian artichokes and stewed cannellini beans

 Sardinian artichokes and stewed cannellini beans

Difficulty: minimum 

Preparation: 20 minutes  plus soaking time 

Cooking: 1 hour and 10 minutes 

Servings:  for 4 people 

Ingredients:

• 8 small Sardinian artichokes 
• 200 g of cannellini beans 
• 2 cloves of garlic 
• 2 sprigs of thyme 
• 1 onion 
• 1 bunch of parsley 

Preparation:

1. Leave the beans to soak overnight and discard legumes left afloat; cook them in plenty of lightly salted water together with the peeled and chopped onion. 
2. When cooked, drain them, reserving a few tablespoons of the cooking water. 
3. Clean the artichokes by removing the tough outer leaves, the thorns and the hay. Divide them into four wedges and soak them in plenty of water acidulated with the filtered lemon juice to prevent them from turning black. 1 lemon 4 spoons of extra virgin olive oil salt 
4. In a non-stick pan, heat two tablespoons of oil and brown the peeled and crushed garlic; remove the garlic and add the artichokes, the thyme leaves and a spoonful of the cooking water from the beans. 
5. Add salt, cover and cook over low heat for about 15-20 minutes, until the artichokes are soft but still firm. Add the beans, mix and simmer for 3-4 minutes over low heat and covered container. 
6. Sprinkle with the washed and finely chopped parsley, drizzle with a drizzle of oil and distribute on individual plates. Let it rest for 5 minutes before serving.