Tuscan Baked White Beans and Artichokes with Ricotta and Basil Oil
Inspired by fresh Tuscan flavors, creamy white beans and artichokes are baked with a hearty tomato sauce and dollops of ricotta, then topped with a fresh and vibrant basil oil before serving.
Yield: 4-6 servings
Ingredients
2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
28 oz canned fire-roasted diced tomatoes
1 (15 oz) can quartered artichokes, drained and coarsely chopped
2 (15 oz) cans white beans, drained and rinsed
1 tbsp minced fresh oregano
sea salt, to taste
8 oz ricotta
For the basil oil
1 oz basil leaves (about 1 large bunch)
zest and juice of 1 meyer lemon
¼ cup olive oil
¼ tsp fine sea salt
Instructions
Heat oven to 400F.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic to the pan. Saute for 5-7 minutes, or until onion is tender. Add the tomatoes, artichokes, white beans, and oregano to the pan. Bring to a boil and then lower the heat and simmer for about 10 minutes. Season to taste with salt and black pepper.
Dollop the ricotta over the top of the tomato-bean mixture. Place in the oven and bake for 30-35 minutes.
Meanwhile, make the basil oil. Combine the basil leaves, lemon zest and juice, olive oil, and sea salt in a blender or food processor. Puree until smooth.
Serve the beans drizzled with the basil oil with a side of crusty bread.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/04/tuscan-baked-white-beans-and-artichokes-with-ricotta-and-basil-oil.html