One-Pot Italian Butter Bean & Artichoke Ragout with Lemon-Parsley Gremolata
This vibrant one-pot ragout features creamy butter beans, briny artichoke hearts, and sweet cherry tomatoes simmered in a fragrant white wine and herb broth, finished with a zesty lemon-parsley gremolata for a fresh kick. Ready in just 30 minutes, it's a hearty, protein-packed vegetarian meal perfect for busy weeknights.
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 15-oz cans canned butter beans, drained and rinsed
- 1 14-oz can canned quartered artichoke hearts, drained
- 0.5 cup dry white wine
- 1.5 cups vegetable broth
- 1 tbsp fresh thyme leaves
- 0.25 tsp crushed red pepper flakes
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 lemon zest of 1 lemon
- 0.25 cup fresh parsley, finely chopped
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Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4 minutes.
⏱️ 4 minutesStir in minced garlic and halved cherry tomatoes. Cook until tomatoes begin to soften, about 3 minutes.
⏱️ 3 minutesAdd butter beans, artichoke hearts, white wine, vegetable broth, thyme, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer.
⏱️ 2 minutesSimmer uncovered, stirring occasionally, until liquid reduces slightly and flavors meld, about 12 minutes.
⏱️ 12 minutesMeanwhile, in a small bowl, mix lemon zest and chopped parsley to make gremolata.
⏱️ 1 minuteTaste ragout and adjust salt as needed. Serve hot, topped with lemon-parsley gremolata.
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Nutrition Information
Per serving. Values are approximate and may vary.
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