Artichokes on Cannellini Bean Cream with Oregano Chimichurri, Toasted Hazelnuts and Parmesan

Step 1 of 7:

 

Mix lemon juice with cold water in a bowl. Cut off the artichoke stems. Cut off the top third of the artichokes. Remove the thicker outer leaves with a knife. Thinly peel the artichokes all around with a small knife until the pale hearts are visible. Scrape out the choke with a small spoon and immediately place the artichokes in the cold lemon water.

Step 2 of 7:

 

Halve the artichokes lengthwise. Heat oil in the Casserole Pot and fry the artichokes cut-side down over medium heat until golden, seasoning lightly with salt. Turn the artichokes and continue frying briefly. Then deglaze with white wine and let it reduce briefly. Add 4 sprigs of thyme and the stock, season with a little pepper, cover, and cook over low heat for 8-10 minutes until al dente.

Step 3 of 7:

 

Meanwhile, for the cream, pour the beans into a sieve, rinse, and drain well. Heat oil in the Sauté Pan. Add the beans and sweat them gently without letting them colour. Add the butter and sage and sauté the beans in it. Add 1 ladle of the artichoke cooking liquid and the Parmesan. Blend into a smooth cream with a hand blender and season with salt and pepper.

Step 4 of 7:

 

For the chimichurri, pluck the parsley and oregano leaves from the stems and blend with garlic, chilli, and olive oil in a tall container. Season with salt to taste.

Step 5 of 7:

 

Remove the artichokes from the cooking liquid and let them cool briefly. Toast the hazelnuts all over in the hot Frying Pan without fat over medium heat. Then let them cool briefly and chop coarsely.

Step 6 of 7:

 

Melt butter in the still-hot Frying Pan. Fry the artichokes cut-side down in it. Add 2 sprigs of thyme. Turn the artichokes and spoon the hot butter over them.

Step 7 of 7:

 

Chop a little parsley and oregano. Arrange the bean cream with the artichokes and chimichurri on plates. Sprinkle with hazelnuts and herbs and drizzle with a little olive oil if desired.