The Main Event: Fire-Charred Artichoke & Butter Bean Tahini
I have always believed dips shouldn't be an afterthought; they should be the absolute main event of your table. The inspiration for this Fire-Charred Artichoke & Butter Bean Tahini comes straight from my childhood in Tel Aviv. I vividly remember walking through the Carmel Market with my mother in late spring, overwhelmed by the towering piles of fresh artichokes and vibrant green peas. We would bring them home and eat them until our fingers turned green. What makes this recipe so special to me is the bold texture contrast. We are taking tender artichoke hearts, charring them so hard in a skillet that they almost look burnt—trust me, that's where the magic lives—and blitzing half of them into a silky, tahini-rich butter bean puree. The rest are piled high on top with snappy spring peas, an unapologetic mountain of fresh dill and mint, and a heavy hit of sumac. It's smoky, it's vibrantly fresh, and it's everything a spring mezze platter should be. To make it your own, swap the butter beans for chickpeas if you prefer, and add even more herbs. Just promise me you won't skip the char!
Featured Recipe
Fire-Charred Artichoke & Butter Bean Tahini with Spring Pea & Mint Relish
I always say dips shouldn't be an afterthought; they should be the absolute main event of your table. We are taking tender artichoke hearts, charring them so hard in a skillet that they almost look burnt—trust me, that's where the magic lives—and blitzing half of them into a silky, tahini-rich butter bean puree. The rest are piled high on top with snappy spring peas, an unapologetic mountain of fresh dill and mint, and a heavy hit of sumac. It's smoky, it's vibrantly fresh, and it's everything a spring mezze platter should be.
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Timeline
Ingredients
- 2 cans (14oz each) whole artichoke hearts (canned or jarred in water)(Drained, halved, and patted very dry)
- 1 can (15oz) butter beans (large white beans)(Rinsed and drained)
- 1/2 cup tahini(High-quality, well-stirred)
- 3 cloves garlic(2 smashed for puree, 1 minced for relish)
- 1/4 cup lemon juice(Freshly squeezed)
- 1 tbsp lemon zest(Freshly grated)
- 1/4 cup ice water(Crucial for fluffy tahini)
- 5 tbsp extra-virgin olive oil(Divided use)
- 1/2 cup fresh spring peas(Blanched fresh or thawed frozen)
- 1/2 cup fresh mint(Finely chopped)
- 1/2 cup fresh dill(Finely chopped)
- 1 tbsp sumac(For the relish)
- 1/4 cup toasted pine nuts(For garnish)
- 1 pinch flaky sea salt(To taste)
- 3 cloves garlic(1 clove minced, 2 cloves smashed)
Instructions
- 1
Start by aggressively draining and patting dry 2 cans (14oz each) whole artichoke hearts (canned or jarred in water). Slice them in half if they aren't already. I cannot stress this enough: moisture is the enemy of a good char, so use paper towels and really squeeze them gently.
5 min
Tip: If you have time, leave them sitting on paper towels for 10 minutes to air dry even further.
- 2
Heat 2 tbsp extra-virgin olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer and smoke slightly.
2 min
Tip: A heavy cast-iron or carbon steel pan works best here to get that aggressive, beautiful crust.
- 3
Place the dried artichokes cut-side down in the hot oil. Step away. Leave them completely alone for 6-8 minutes until deeply blistered, blackened in spots, and crispy.
8 min
Tip: Resist the urge to nudge them! They need uninterrupted contact with the hot metal to caramelize.
- 4
While the artichokes are charring, let's build the vibrant spring topping. In a mixing bowl, toss together 1/2 cup fresh spring peas, 1/2 cup fresh mint, 1/2 cup fresh dill, 1 clove garlic (minced), 1 tbsp lemon zest, 1 tbsp sumac, and 1 tbsp extra-virgin olive oil.
4 min
Tip: This mixture should smell like a bright spring morning. The sumac adds a sharp, acidic punch that cuts through the rich puree we'll make next.
- 5
Remove the skillet from the heat. Carefully take out the charred artichokes. Set the prettiest half of them aside for your garnish. Toss the remaining, less-pretty half directly into a food processor.
1 min
Tip: Don't worry if the ones going into the processor look messy; they are going to lend an incredible smoky depth to the puree.
- 6
To the food processor with the artichokes, add the 1 can (15oz) butter beans, 1/2 cup tahini, 2 cloves garlic (smashed), 1/4 cup lemon juice, and a hefty pinch of flaky sea salt. Blitz for about a minute until a rough paste forms.
2 min
Tip: Scrape down the sides once to make sure the garlic doesn't get stuck to the walls of the bowl.
- 7
With the motor running, slowly stream in the 1/4 cup ice water and the remaining 2 tbsp extra-virgin olive oil. Let the machine run for a full two minutes. The ice water is my absolute non-negotiable trick for whipping tahini into a pale, silky cloud.
3 min
Tip: If it seems too thick, you can add another splash of ice water, one tablespoon at a time.
- 8
Time to plate. Swoosh the pureed dip across a wide, shallow bowl or beautiful platter. Use the back of a spoon to create deep, generous swooshes and craters. Nestle the reserved charred artichokes in the center, then aggressively spoon the spring pea and herb relish over everything. Finish with 1/4 cup toasted pine nuts and extra flaky sea salt.
3 min
Tip: Serve immediately with warm, fluffy pita or crispy flatbreads.
Chef's Notes
Butter beans yield an incredibly creamy texture, but if you can't find them, cannellini beans or even traditional chickpeas will work beautifully. Just make sure to blend them a bit longer to achieve that impossibly smooth finish.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.