Butter Beans, Fried Artichokes, Arugula Pesto & Mozz

I love these easy weeknight pantry meals.   Just open your cupboard and use what you have!

Here, I made that delicious arugula pesto, fried up some canned artichoke hearts (THE BEST!), and served them over a can of butter beans from Italy.   

Oh, and I added fresh mozzarella to the party.

Here's how:

arugula pesto recipe here

2 cans of butter beans, drained (you can use any white bean if you can't find butter beans)

1 can of artichoke hearts in water, drained and dried well

handful of castelvetrano olives, pitted

olive oil

sea salt & pepper

fresh mozzarella

lemon zest 

In a large frying pan, heat some olive oil and add in the artichoke hearts.  Do not move them and cook for about 5 minutes on each side.  Season liberally with sea salt & pepper.

Heat the beans if you like or just serve them at room temperature, but make sure you drain the liquid.

Add the beans to a serving bowl and mix with a few tablespoons of the arugula pesto.

Add the warm, fried artichokes to the beans and add in blobs of fresh mozzarella.

Throw in the olives and top with more pesto.

Top with fresh lemon zest and serve!   

So good!

xo