Crispy Artichoke & Asparagus with Sorrel, Burrata and Cannellini Cream
Daily Recipe: April 16, 2026
This spring-forward Italian-inspired main plays with contrast: creamy burrata, bright lemon, and sorrel’s pleasantly tangy, green-apple-like bite. Instead of a predictable pasta or risotto, the dish centers on seared asparagus and jammy roasted baby artichokes over silky cannellini bean purée, finished with crisp pangrattato for crunch and visual drama. It feels elegant but relaxed, perfect for a warm sunny evening and especially beautiful plated family-style or individually.
Ingredients (for 4)
- Sorrel - 2 packed cups - stems removed and leaves thinly sliced, with a few small leaves reserved whole
- Baby artichokes - 12 - trimmed and halved lengthwise
- Asparagus - 2 bunches (about 1 1/2 lb) - woody ends snapped off
- Canned cannellini beans - 2 cans (15 oz each) - drained and rinsed
- Burrata - 2 balls (about 8 oz each) - brought to cool room temperature
- Rustic bread - 2 thick slices - torn into rough crumbs or pulsed into coarse breadcrumbs
- Shallot - 1 medium - finely diced
- Garlic - 3 cloves - 2 smashed and 1 finely grated
- Lemon - 2 - 1 zested and juiced, 1 cut into wedges for serving
- Fresh basil - 1/2 cup loosely packed leaves - torn if large
- Fresh mint - 2 tbsp - finely sliced
- Capers - 2 tbsp - drained and roughly chopped
- Vegetable broth or water - 3/4 cup, plus more as needed
- Parmigiano-reggiano - 1/3 cup, plus extra for finishing - finely grated
- Chili flakes - 1/2 tsp
- Extra-virgin olive oil - 7 tbsp, plus more for finishing
- Kosher salt - to taste
- Black pepper - to taste
Preparation
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Step 1 - 🔥💧🧊Preheat the oven to 425°F. Bring a medium pot of well-salted water to a boil and prepare a bowl of ice water.
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Step 2 - 🌿🍋🫧Trim the baby artichokes to the tender pale leaves and stems, rubbing cut sides with lemon to prevent browning. Halve them lengthwise, boil for 4 minutes, then chill in ice water, drain, and pat dry.
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Step 3 - 🥘🧄✨Place the artichokes on a sheet pan with the smashed garlic, 2 tablespoons olive oil, salt, and black pepper. Roast for 18 to 22 minutes, turning once, until tender and golden.
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Step 4 - 🫘🍋🥄Cook the shallot in 1 tablespoon olive oil with a pinch of salt until soft. Add the grated garlic, then stir in the cannellini beans, broth or water, half the lemon zest, 2 tablespoons lemon juice, and Parmigiano-Reggiano. Simmer briefly, blend until smooth, and season with salt and pepper.
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Step 5 - 🍞🌶️🥄Toast the rustic bread crumbs in 1 1/2 tablespoons olive oil with the chopped capers and chili flakes until crisp and golden. Season lightly with salt and set aside.
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Step 6 - 🥬🔥🍳Toss the asparagus with 1 1/2 tablespoons olive oil, salt, and black pepper. Sear in a hot skillet or grill pan for 4 to 6 minutes until charred in spots but still crisp.
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Step 7 - 🍃🌿🍋Just before serving, gently toss the sliced sorrel, basil, mint, remaining lemon zest, and 1 tablespoon lemon juice with a drizzle of olive oil and a tiny pinch of salt.
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Step 8 - 🍽️🧀🥗Spoon the warm cannellini cream onto plates. Arrange the asparagus and roasted artichokes on top, then tear the burrata into pieces and tuck it between the vegetables.
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Step 9 - 🫒🧀🍋Top with the sorrel-herb mixture, reserved whole sorrel leaves, pangrattato, extra Parmigiano-Reggiano, black pepper, and a final drizzle of olive oil. Serve with lemon wedges.
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Step 10 - ⏱️🍴😋Serve right away while the vegetables are warm, the burrata is creamy, and the pangrattato stays crisp.
Additional
Sorrel is a classic spring leaf in parts of Italy but still feels delightfully unexpected on a modern dinner plate. Its natural acidity brightens rich ingredients like beans and burrata without needing much extra vinegar. To make this heartier, add soft-boiled eggs or a scoop of farro underneath; to make it vegan, skip the burrata and Parmigiano and finish with a spoonful of herbed almond ricotta.