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
  • 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
  1. Heat oven to 400F.
  2. 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.
  3. Dollop the ricotta over the top of the tomato-bean mixture. Place in the oven and bake for 30-35 minutes.
  4. 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.
  5. Serve the beans drizzled with the basil oil with a side of crusty bread.
Adapted from The Bojon Gourmet
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