Butter Bean ‘Hummus’

160g artichoke hearts marinated in olive oil (from a 200g jar)

Drain the artichokes reserving the oil, and roughly chop.

¾ jar Queen butter beans, 1 clove garlic, finely chopped, 2 tablespoons lemon juice, 10g basil leaves

Place the garlic, lemon juice and artichokes in a food processor and pulse blitz to break down.

Add the butter beans, ¾’s of the basil, a pinch of sea salt and a spoonful or two of the bean liquor, blitz, slowly add the artichoke oil and blitz until smooth.

Adjust the seasoning to taste, adding a little more lemon juice if necessary.