Crispy Breaded Artichoke Hearts with Garlic Mashed Marrow Beans

by Sala @ Veggie Belly on June 29, 2010

 

When Marx Foods sent me a packet of Marrow beans to sample, I was eager to use them along with crispy fried artichokes. This recipe is inspired by Yotam Ottolenghi’s recipe for fried artichoke hearts with fava beans (broad beans). If you havent read Ottolenghi’s new vegetarian cookbook, Plenty, you absolutely must buy it. Its my new favorite vegetarian cook book.

Lets talk about Marrow beans. Theyre also called Marrowfat beans. They are earthy, creamy beans that are great when mashed or pureed. They have a meaty flavor somewhat like pork/bacon. These heirloom beans are used in the Mediterranean and were popular in America in the 1800s. You need to soak these beans over night, then change the water and boil them till tender. Marrow beans will also be great in bean dips, stews or soups.

Ottolenghi’s recipe is based on the Roman Jewish style of cooking artichokes – deep frying them in olive oil. Ottolenghi uses panko bread crumbs; I used Italian flavored bread crumbs because thats what I had on hand. He then serves the fried artichokes with crushed fava beans or broad beans. I serve mine with mashed marrow beans. I think mashed chickpeas or cannellini beans will also be nice. If you dont care for the mashed beans part of this dish, you can serve up these fried artichokes just with some garlic mayonnaise.

For a step-by-step tutorial on how to clean an artichoke heart, see this post.

Crispy Fried Artichoke Hearts with Garlic Mashed Marrow Beans

adapted from this recipe by Yotam Ottolenghi
serves 3-4 as an appetizer

for mashed marrow beans
1/2 cup marrow beans, soaked overnight in plenty of water
2 sprigs fresh thyme
1 clove garlic, finely chopped
2 tablespoon lemon juice
2 tablespoon olive oil
3 tablespoons finely chopped fresh parsley or basil (Ottolenghi uses mint and dill)
salt and pepper

for fried artichokes
2 jumbo or 4 regular sized artichokes
1 egg
1/2 cup italian flavored bread crumbs or panko bread crumbs
2 tablespoons grated pecorino romano cheese (or parmesan or grana padano)
extra virgin olive oil for shallow frying
salt

Drain and rinse the marrow beans that have been soaking over night. Place beans and thyme sprigs in a large pot with plenty of water. Bring to a boil. Then reduce to a simmer, place a lid on the pot and let the beans simmer till they are cooked through, about 45 minutes. Drain when done.

While beans are cooking, work on the artichokes. Trim and prepare the artichokes hearts; see this post for a tutorial. Place fresh artichoke hearts in a pot full of boiling water, turn down to a simmer and cook artichoke hearts till they are fork tender, about 7 minutes. Make sure artichokes are not mushy; they must be cooked but still firm. Removed to a kitchen towel and pat dry. If using canned or frozen artichoke hearts, skip the boiling; but pat them dry.

Whisk the egg in a bowl. In a plate, combine the breadcrumbs and pecorino romano. Heat a small skillet with olive oil, about half way up.

Dip artichoke hearts in the egg and coat well.  Then dredge them in the breadcrumb mixture, pressing the breadcrumbs to the artichoke hearts. Shallow fry the artichokes, a few at a time, till they are golden on all sides. Make sure oil is very hot. Remove fried artichokes to a paper towel and sprinkle some salt over them. When you salt the artichokes, keep in mind that the breadcrumbs and cheese are already salty.

Once the beans are cooked, drain them, remove and discard the thyme sprigs and place the hot beans back in the pot. Add all other ingredients for the beans. Mash using a potato masher.

To serve, spread some mashed beans on a platter and arrange fried artichokes on top. Serve with lemon wedges.

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Comments

comments

{ 16 comments… read them below or add one }

1 millys mini kitchen June 29, 2010 at 12:18 pm

this looks so interesting!! lovely photos. i also liked your tips on preparing the artichoke heart. thanks!

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2 shubha June 29, 2010 at 12:46 pm

this look s like a super combo..and cant wait to try it

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3 Rosa June 29, 2010 at 3:25 pm

Absolutely gorgeous! I am drooling…

Cheers,

Rosa

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4 Jacqueline June 29, 2010 at 3:42 pm

Love your photos and I bought this cookbook too. It’s fabulous isn’t it?

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5 SHivani June 29, 2010 at 4:12 pm

looks so delicious, cant wait to make it

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6 Swathi June 29, 2010 at 5:33 pm

Nice recipe, I like crispy breaded artichoke hearts. Need to try.

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7 Carolyn June 29, 2010 at 6:46 pm

Thanks for the recommendation, I just ordered up a batch of marrow beans from Amazon, as I have never seen them locally. I love and use white beans regularly, so I wonder why these have become such a specialty item, especially since they were so popular on the US east coast in the past. The frivolities of food fashion, I guess?

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8 Sharmilee June 30, 2010 at 7:32 am

Looks so delicious….yummy clicks

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9 pavithra June 30, 2010 at 7:32 am

Oh woooooow the crispy fried artichoke is amazing and too tempting. The Mashed bean bed is awesome….yummo!!!!

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10 Cumin Coriander July 1, 2010 at 11:17 am

Oh Boy Oh Boy! Would you believe I got hungry just looking at the picture!! :) Goes in to my Must try collection..

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11 Cynthia July 1, 2010 at 9:30 pm

I want to eat a big bowl full of those fried artichoke hearts!

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12 liz July 2, 2010 at 2:48 pm

Interesting, I’ve never heard of Marrow beans before. Where does one buy them? Love the artichokes.

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13 Dana July 4, 2010 at 3:30 pm

Yet another wow from you. I LOVE that cookbook and even got to eat at the Islington location when we spent our 24 hours in London. We also went to Rasa but walked out before our mains came because we had been waiting over 2 hours. Boo hoo.

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14 Kevin (Closet Cooking) July 4, 2010 at 3:30 pm

That is a tasty way to enjoy some artichoke hearts!

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15 Soumya July 28, 2010 at 7:14 am

Hi,

So i am trying to make this..and i followed the steps mentioned to clean the artichoke…and i have boiled them. Here’s the thing..the water in which the artichoke was cooked..turned form yellow to green ….Yellow I thought was from the artichoke..but green..???? Is it normal..? Should i throw it away? or is it still edible?

Thanks,
Soumya.

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Sala @ Veggie Belly Reply:

thats just oxidation; the artichokes are fine.

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Soumya Reply:

Gee…Thanks…I was beginning to think that i didnt clean the artichokes right ang cooked the inedible part of it too…Looking forward to a great snack tonight…My husband lovvvvvvvveeessssss fried stuff…keeping my fingers crossed.

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Sala @ Veggie Belly Reply:

the only inedible part of an artichoke is the choke – the fuzzy core, which you have to scoop out.

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16 Ericka R. March 29, 2012 at 7:48 pm

This is a beautiful dish! I know most vegetarian ears do not want to hear this but it looks like beautiful little lamb chops and mashed potatoes! I cannot wait to make this.

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