Artichoke Salad with Beans

Ingredients

• 250 g dried giant beans
• 1 bay leaf
• 300 g artichoke hearts (in oil)
• 1 handful basil
• 40 g ricotta
• 1 tbsp Tomato Paste
• 40 ml white balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tsp organic lemon zest
• Salt
• Cayenne pepper

Instructions

1. 1.

   Soak the beans overnight in cold water.

2. 2.

   On the next day, drain and cook in fresh unsalted water with the bay leaf for about 45 minutes until firm. Then drain and let cool.

3. 3.

   Remove the artichokes from the oil, reserve about 40 ml of that liquid, and cut into halves. Rinse the basil, shake dry, and slice finely.

4. 4.

   Whisk the ricotta with tomato paste, vinegar, and the reserved artichoke oil in a small bowl. Season with lemon juice and zest, salt, and cayenne pepper to taste.

5. 5.

   Combine the beans with the artichokes, dressing, and basil.

6. 6.

   If desired, pack into a lunch box for take‑out. A fresh white bread pairs well.