Braised White Beans with Artichokes + Olives - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 Yellow Onion
• 2 cloves Garlic (minced)
• 4 Tablespoons Extra Virgin Olive Oil (divided)
• 2 15-ounce cans Cannellini Beans
• 2 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 ⁄ 4 teaspoon Black Pepper (freshly ground)
• 1 ⁄ 2 teaspoon Red Pepper Flakes
• 2 cups Vegetable Stock
• 1 pound Yukon Gold Potatoes (or other yellow or white, thin skin potato)
• 2 Tablespoons Unsalted Butter (plus more to taste, for serving)
• 1 bunch Broccolini
• 1 Lemon (zest and juice)
• 1 15-ounce can Artichoke Hearts (or artichoke quarters)
• 1 15-ounce can Green Olives, Pitted (drained)