Crisp Artichoke Hearts with White Bean Mousseline and Olive Crumb

01

Ingredients

• 360 g canned whole artichoke hearts in water, drained and rinsed
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon ground coriander
• 3/4 teaspoon fine sea salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 x 398 mL can cannellini beans, drained and rinsed (about 240 g)
• 1/2 cup unsweetened soy milk
• 1 small garlic clove, finely grated
• 3 tablespoons fresh lemon juice, divided
• 1/2 cup panko breadcrumbs
• 1/3 cup pitted Kalamata olives, rinsed, dried and finely chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon finely minced preserved lemon rind, pulp removed
• 1 teaspoon pure maple syrup
• 1 tablespoon warm water, plus more as needed
• 1/4 cup small flat-leaf parsley leaves

02

Prepare the dish

1. Heat the oven to 220°C (425°F). Line a heavy baking sheet with parchment paper and place it in the oven for 5 minutes so the surface is hot.
2. Pat the artichoke hearts very dry. Halve them lengthwise and gently press each cut side against a clean towel. Toss with 2 tablespoons olive oil, the coriander, 1/4 teaspoon salt and the black pepper.
3. Arrange the artichokes cut-side down on the hot baking sheet. Roast for 18 minutes, turn carefully, and roast for 8 to 10 minutes more until the edges are deeply golden. Keep warm in the switched-off oven with the door slightly open.
4. While the artichokes roast, combine the cannellini beans, soy milk, garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice and 1/4 teaspoon salt in a small saucepan. Simmer gently for 5 minutes.
5. Transfer the warm bean mixture to a high-speed blender and blend for 2 minutes, scraping once, until completely smooth. For an extra-refined texture, press it through a fine-mesh sieve. Return it to the saucepan, cover and keep warm over the lowest heat. Add warm water 1 teaspoon at a time if it becomes too thick to sweep across a plate.
6. For the crumb, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko and cook for 3 to 4 minutes, stirring, until golden. Add the chopped olives and thyme; cook for 2 minutes more until dry and fragrant. Spread on a plate to stay crisp.
7. Whisk the preserved lemon rind, remaining 2 tablespoons lemon juice, maple syrup, warm water and remaining 1 tablespoon olive oil. Taste before adding the final 1/4 teaspoon salt because preserved lemon and olives vary in salinity.
8. Warm four plates for 3 minutes in the switched-off oven, then plate immediately while the artichokes are crisp and the mousseline is warm.