Name: Roast Vegetable Cassoulet With Sizzled Artichokes
Prep time: 20 min
Cook time: 45 min
Yield: 2
Ingredients: 2 tbsp olive oil, plus a little extra to drizzle; 2-3 artichokes (either chargrilled from a jar, or tinned) drained and dried well; 500g total weight of any combination of these vegetables: carrots, celery, butternut squash, courgettes, celeriac or parsnips, sliced or chopped into bite-size chunks; ½ a 400g tin of chopped tomatoes; 100ml red or white wine or water; 1 x 400g tin of haricot beans, drained and rinsed; 2 tsp Dijon or wholegrain mustard; 1 tbsp chopped fresh flat-leaf parsley; 2-3 handfuls of panko breadcrumbs; Salt and freshly ground black pepper

VMG Recipes