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Blanch the artichokes for 8-10 minutes. Allow to cool then set aside in a bowl with plenty of lemon juice, 1 tbsp olive oil, salt and pepper and toss to combine. Finish over a hot grill and cook until charred.
Meanwhile, to a big pot, add the butter, use dairy free to keep it vegan, and a splash of olive oil and start sautéing the shallots, garlic, thyme, bay and fennel seeds over a medium heat until fragrant, for roughly five minutes. Then add the tomato paste, white wine and stock. Simmer for a 3-4 minutes.
Add the beans with their liquid (or tinned beans with the veg stock) and stir to combine.
For the salsa, mix all the ingredients in a bowl. Omit the anchovies if making the vegan version. Season to taste, adding a little lemon and zest.
Serve the beans on bowls and top with the charred artichokes. Top with a generous spoon salsa verde and a drizzle of extra virgin olive oil.