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BRANDADE AUX LEGUMES (PURIED POTATOES WITH MIXED VEGETABLES)

4 medium potatoes, cut into chunks
425 g can cannellini beans, drained
4 garlic cloves, crushed
pinch of cayenne
135 ml extra virgin olive oil
juice of 1/2 lemon
large pinch herbes de Provence
8 small baby artichokes, or thin green beans cooked until just tender
4 radicchio leaves
3 Tbsp antipasto (eg, roasted red pepper in tomato dressing)
8 pitted black olives
2 Tbsp chopped fresh flatleaf parsley
lemon wedges, to serve
seasoning

Cook the potatoes in lightly salted boiling water for 15 minutes
until tender. drain and mash. Meanwhile, crush the cannellini beans
until they form a chuncky purie. Mix the beans into the potatoes.
Beat in the garlic, salt, cayenne pepper, 125 ml of the olive oil,
lemon juice and herbs. Adjust the seasoning and set aside.

Pull off the thorny outer leaves of the baby artichokes. Trim them
down to the hearts and scrape out the chokes if they are more than
just a bit of fluff. Slice them very thinly, then sauti lightly in
the remaining olive oil. Season.

Place a radicchio leaf on a serving plate and arrange the potato
and bean purie in a mound on top with the artichokes, antipasto
and olives. Scatter over the fresh flatleaf parsley. Serve at room
temperature with the lemon wedges.

Serves 8

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