A pantry staple favorite with canned artichokes and marinated white beans. Takes less than 30 minutes and is great as an easy vegetarian main or side dish! Delicious on toast, tossed with pasta or as part of a grain bowl. So versatile!
Roasted artichoke and marinated white bean salad
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Side Dish
- Method: Oven
- Cuisine: Global
Description
A super bright, punchy marinated white bean salad made with (mostly) pantry ingredients! Great on toast, tossed with pasta or as part of a grain bowl. So versatile!
Ingredients
- 2 cans artichoke hearts, drained, rinsed and patted dry
- 2 tablespoons + ¼ cup olive oil, divided
- 1 ½ teaspoons salt, divided
- 1 can white beans, drained and rinsed
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1 cup chopped herbs (I used a mix of parsley, rosemary, thyme and mint)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400.
- Combine 1 minced shallot, 1 minced garlic clove and 2 tablespoons sherry vinegar. Set aside while you prepare artichokes.
- Drizzle artichokes with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to combine and arrange on a large baking sheet.
- Roast artichokes for 20-25 minutes, or until they shrink a little and start to caramelize.
- While artichokes roast, add ¼ cup olive oil to shallot mixture and whisk to combine.
- Add beans, herbs, ½ teaspoon salt and ¼ teaspoon red pepper flakes (if using) and mix everything together. Let sit/marinate while artichokes cook.
- When artichokes are done, combine with marinated beans. Taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Notes
- If you don't have fresh herbs on hand, dried will work just fine! I'd start with about 1 tablespoon to start (you can still use a mix of dried herbs) and then add from there if you want more
Look in your pantry right now. I think a roasted artichoke and marinated white bean salad is basically in there.
I can't remember when I decided I wanted to roast up some canned artichokes, but now I also can't remember life before roasted artichokes. So there's that.
As a fan of both pantry meals and 30(ish) minute meals, I gotta say this one is pretty special. Aside from being super easy to make and actually pretty healthy, it's also one of the most versatile dishes I've ever made.
What you'll need
Canned artichoke hearts: Could you use fresh artichokes? Sure. But also WHO HAS THE TIME?! Canned are so perfect here. Just drain and pat them dry a bit before roasting.
White beans: The beauty of marinated white beans is that you can literally marinate any kind of white bean! I generally have canned cannellini or white northern beans on hand, but even something like a butter bean will work! Chickpeas are great too in a pinch. Use canned for ease, but if you happen to love cooking dried beans from scratch please go for it!
Shallot: You know I love the bite shallots give vinaigrettes, and the flavor it adds for the marinated white beans is great.
Garlic: Is it really a OGOK recipe if it doesn't have garlic?!
Herbs: Some of my favorites for this recipe are parsley, basil, dill and mint (artichokes + mint = THE BEST). You'll want about a cup of chopped herbs total, so mix and match as needed. Use more intense, woodier herbs like thyme and rosemary a little more sparingly.
Sherry vinegar: I LOVE sherry vinegar with white beans, so while it's a tiny bit more expensive than say red wine or apple cider vinegars it's totally worth it here. With that said, other vinegars can easily be substituted. If you don't have vinegar, squeeze in a little fresh lemon juice instead!
Olive oil: Per usual, use something good but that you also happen to have on hand. Don't worry about being too fancy here.
FAQs
While fresh is definitely best, you can absolutely use dried herbs if that's all you have on hand. Naturally, you won't need a full cup. Start with 1 tablespoon and go from there.
Not long! The beauty of this dish is that you can make one component (marinated white beans) while the other component (roasted artichokes) cook. The 20ish minutes the artichokes are in the oven is enough time for the beans to soak up flavor. Of course, leftovers are super good because the beans and artichokes will continue to marinate as it sits.
Glad you asked! If you aren't feeling something super herby, try using my simple lemon garlic vinaigrette or the dressing from my Italian chopped salad. A few spoonfuls of pesto work great too!
I generally use it up pretty quickly, but this salad will last in the fridge for a week. It's great to meal prep as the flavors only get better as it sits, and it's so versatile so you can use it so many different ways and not get bored.
What to do with roasted artichoke and marinated white beans
I've said it like a million times already, but this truly is the most versatile dish. Here are my favorite ways to eat this salad:
- Over a bed of arugula with some sliced avocado.
- As a toast topping! Toast up some thick slices of your favorite bread (I'm partial to sourdough) and spread with either hummus or ricotta. Pile on the roasted artichoke and marinated white beans and you're done!
- Toss with cooked pasta, a little more olive oil and freshly grated parmesan cheese.
- Eat as a side dish next to...well, basically anything. I especially love it with my crispy chicken thighs with hot honey, creamed spinach chicken skillet, and slow-baked salmon.
Note: I like to eat this dish slightly warm, but it's great at room temperature as well.
I should also note that the marinated white beans are great on their own, so if artichokes aren't your thing you can totally just make the beans and add them to salads, pasta and more.
Spring salad. Bright beans. It's time!
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