Roasted artichoke hearts with creamy buckwheat pilaf, lemony white beans, and smoked yellow pepper veil

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the yellow bell pepper on a small tray, rub it with 5 ml (1 tsp) olive oil, and roast for 18 to 20 minutes, until tender with browned spots. Remove and let it cool slightly.

2. 2

   2. While the pepper roasts, pat the artichoke hearts very dry with paper towels. Toss them with 15 ml (1 tbsp) olive oil, 2 g (1 tsp) smoked paprika, 1 g (1/2 tsp) ground cumin, 2 g (1/3 tsp) salt, and a pinch of black pepper. Spread on another tray and roast at 220 °C / 425 °F for 22 to 25 minutes, turning halfway through, until browned at the edges.

3. 3

   3. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until translucent. Stir in 3 minced garlic cloves and cook 1 minute more.

4. 4

   4. Add the buckwheat groats to the saucepan and stir for 1 minute to lightly toast them. Pour in the vegetable broth, oat milk, 2 g (1 tsp) smoked paprika, the zest of half the lemon, 2 g (1/3 tsp) salt, and a little black pepper. Bring to a boil, lower the heat, cover, and cook for 15 to 18 minutes, until the buckwheat is tender and creamy. Turn off the heat and let rest, covered, for 5 minutes.

5. 5

   5. In a small skillet over medium heat, combine the white beans with 30 ml (2 tbsp) water, 15 ml (1 tbsp) lemon juice, 1 g (1/2 tsp) ground cumin, 1 g (1/6 tsp) salt, and a little black pepper. Cook for 3 to 4 minutes, stirring gently, until heated through and well seasoned.

6. 6

   6. Make the yellow pepper sauce: in a blender or tall mixing cup, combine the roasted pepper, 1 garlic clove, 15 ml (1 tbsp) lemon juice, 5 ml (1 tsp) olive oil, 30 ml (2 tbsp) water, and a pinch of salt. Blend until smooth and silky. If needed, add 15 ml (1 tbsp) more water to loosen it.

7. 7

   7. Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

8. 8

   8. To serve, divide the creamy buckwheat pilaf among four plates. Top with the lemony white beans and the roasted artichoke hearts. Spoon over the yellow pepper sauce, finish with chopped fresh parsley and toasted sesame seeds, and adjust salt and pepper if desired.