For years I have habitually picked up one or two of the Waitrose recipe cards on display after completing the weekly shop. However, during the course of the past year we have ordered most of our shopping through Ocado’s delivery service (and yes we did switch to Waitrose’s delivery service when they officially parted ways with Ocado in September, but when we were disappointed with the service, we switched straight back to Ocado), but less presence in-store means I have missed out on a lot of recipe cards.
In January, we could not get delivery slot with either Ocado or Waitrose when we wanted it, so instead I ventured out to the actual Waitrose store, and I pleasantly surprised at how empty it was and how much toilet roll was occupying the aisles. Positive signs the world is returning to some kind of sanity.
After paying for the shopping, I wandered over to inspect the recipe cards and picked up a few that appealed to me. One of the recipes I found appealed to me because I often buy artichokes and artichoke pesto from our local branch of Bailey & Sage and sometimes I run out of ideas for how to use it. So I took the Waitrose recipe for Butter Bean and Aubergine Pesto on Toast, and turned it into Butter Bean and Artichoke Pesto on Toast. It worked perfectly! Next time I try this recipe I will pick up the ingredients that the were originally listed just to try it out.
INGREDIENTS
11⁄2 tbsp olive oil
1 garlic clove, sliced
400g can butter beans, drained and rinsed
3 tbsp Artichoke Pesto
2 tbsp plant based cream or yoghurt
1 tsp lemon juice
175g Chargrilled Artichokes in a Herb Dressing, roughly chopped
4 small slices sourdough
10 mint leaves, finely shredded
METHOD
Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the garlic and cook for one minute, then add the butter beans and a pinch of salt.
Fry for another minute then stir in the artichoke pesto, cream (or natural yoghurt) and 4-5 tbsp water so the beans are nicely coated in a sauce.
Stir in the lemon juice and artichokes, season and set aside off the heat.
Brush the sourdough with the remaining 1⁄2 tbsp oil and place under the grill for 1 minute or until lightly toasted.
Top with the butter bean and artichoke pesto. Scatter with the chopped mint leaves and serve immediately. This was a marvellously tasty and nutritious lunch. I am very pleased with it and I have to admit I love lunches a la toast. This is the photo from the original recipe I followed.
LADY LEWIS 
Thanks for sharing this recipe. An unusual combination but a good use of pantry items. I wonder how it would be as a dip?
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I deviated slightly from the original recipe. I used it because in the deli around the corner they have so many lovely fresh products with artichoke. I love the taste of artichoke, but I am never sure what to do with it. They married well with the butterbeans and mint.
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