Saucy Beans and Artichoke Hearts with Feta

Ingredients for Saucy Beans and Artichoke Hearts with Feta

• 120ml plus 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 1 large onion, finely chopped

• 2 large tomatoes, grated on the large holes of a box grater

• 4 spicchi d'aglio, finemente grattugiati

• 1 cucchiaio di concentrato di pomodoro

• 1 teaspoon finely chopped fresh oregano (or 1 tablespoon dried), plus more for serving

• Mezzo cucchiaino di fiocchi di peperoncino rosso tritato, più altro per servire

• Sale kosher

• 2 (400g) cans artichoke hearts, drained, halved lengthwise

• 3 (400g) cans lima or other large white beans, drained, rinsed, or 600g homemade beans, drained

• 230g crumbled feta (about 230g )

Heat onion and 120ml 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 teaspoon oregano, 1/2 teaspoons red pepper flakes, and 2 teaspoons salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15–20 minutes. Stir in 240ml water and bring to a boil.

Meanwhile, heat 1 tablespoon 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 flavours 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.

Avvertenza

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