Artichoke Stir Fry and Whipped White Beans

In a medium saucepan, heat a splash of olive oil over medium heat. Add onion and cook until softened, then add half the garlic and cook about 30 seconds more, until fragrant. Add beans and stock and raise heat to bring to a boil, then reduce heat and simmer for 5–10 minutes, stirring occasionally.

Cool the beans slightly, then transfer the solids to a blender using a slotted spoon. Add 2 tablespoons of the cooking liquid, a teaspoon of salt, and a pinch of black pepper and blend until nearly smooth. Add 1½ tablespoons olive oil and blend until smooth. If your purée is thicker than you like, add more of the cooking liquid a tablespoon at a time. Keep in covered blender to stay warm until ready to serve and reserve remaining cooking liquid.

In a medium to large heavy skillet, heat butter and a tablespoon of olive oil over medium high heat until butter is melted. Add a single layer of artichokes cut side down, and cook undisturbed for a few minutes until cut side is well browned. Sprinkle with thyme and add wine, then cook until liquid is nearly evaporated. Flip artichokes over for a couple minutes to lightly brown the other side, then remove to a bowl.

To the same skillet, add another tablespoon of oil. When hot, add broccoli and red pepper flakes and cook for a minute, then add red pepper slices and cook until browned in places. Add a couple tablespoons of cooking liquid from the beans and cook until evaporated, a minute or two. Stir in remaining garlic for about 30 seconds. Remove from heat, squeeze in the juice from the lemon half, fold in artichokes, and season to taste.

Serve stir fried veggies over a big scoop of white bean purée and a dollop of pesto. The recipe keeps well for a few days if the components are stored separately.

Notes:
Make sure to cut your broccoli into truly bite-sized florets. It will be easier to eat, but will also cook through in the same amount of time as the peppers, making for streamlined cooking. If you buy broccoli pre-cut, you may need to cut it into slightly smaller pieces.

To make the recipe vegan, make sure to use dairy-free pesto.