Best 3 Artichoke Broad Bean Tart With Watercress Pesto Recipes
Indulge in the vibrant flavors of spring with our delectable Artichoke and Broad Bean Tart with Watercress Pesto. This savory dish combines the earthy notes of artichokes and broad beans with a zesty watercress pesto, creating a symphony of flavors that will tantalize your taste buds. Accompanied by three additional recipes—a refreshing Fennel and Orange Salad, a creamy Leek and Potato Soup, and a decadent Chocolate and Salted Caramel Tart—this article offers a culinary journey that celebrates the best of seasonal ingredients. Join us as we explore these delectable recipes, perfect for a delightful meal or special occasion.
Here are our top 3 tried and tested recipes!
SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
ARTICHOKE & BROAD BEAN TART WITH WATERCRESS PESTO
This vegetarian buffet centrepiece can be made a day ahead and served cold or reheated
Provided by Good Food team
Categories Lunch, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry and line a 28cm tart tin. Chill for 30 mins. Meanwhile, make the pesto. Place the watercress, pine nuts, Parmesan, olive oil and lemon juice in a food processer and blitz to a thick sauce. Season to taste and set aside.
- Cook the broad beans for 1 min in a pan of boiling water. Drain and refresh under cold water, then peel off the outer layer. Place the peeled beans to one side.
- Line the tart with greaseproof paper and fill with baking beans. Bake for 10 mins, remove the paper and beans and cook for 15 mins more until light golden. Remove from the oven and reduce temperature to 180C/160C fan/gas 4. Set aside the pastry while you make the filling.
- Mix the ricotta and crème fraîche with the beaten eggs. Stir in the cheese and lemon zest, then fold in the broad beans, taking care not to break or crush. Spread over the tart case, then place artichoke hearts on top. Bake for 30-40 mins, remove and serve warm with the watercress pesto.
Nutrition Facts : Calories 636 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.49 milligram of sodium
ARTICHOKE BREAD
French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
Provided by cmccreight
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
- Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
- Bake in preheated oven until topping is hot and bubbling, about 20 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g
Tips:
- To prepare the artichoke hearts, cut off the stem and leaves, then scoop out the fuzzy choke. Slice the hearts thinly.
- If you don't have fresh watercress, you can use arugula or basil in the pesto.
- To make the pastry crust, use a food processor or pastry blender to combine the flour, butter, and salt. Add water one tablespoon at a time until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes.
- To blind-bake the pastry crust, preheat the oven to 375°F (190°C). Line the tart pan with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes, then remove the beans or weights and bake for another 5 minutes.
- To assemble the tart, spread the pesto over the bottom of the pastry crust. Arrange the artichoke hearts, broad beans, and goat cheese on top.
- Bake the tart for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Let the tart cool for a few minutes before slicing and serving.
Conclusion:
This artichoke broad bean tart with watercress pesto is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of artichokes, broad beans, goat cheese, and watercress pesto is flavorful and satisfying. The tart is also a good source of protein, fiber, and vitamins.
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