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Roasted artichoke and marinated white bean salad

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Global

Description

A super bright, punchy salad made with (mostly) pantry ingredients! Great on toast, tossed with pasta or as part of a grain bowl. So versatile!


Scale

Ingredients

  • 2 cans artichoke hearts, drained, rinsed and patted dry
  • 2 tablespoons + 1/4 cup olive oil, divided
  • 1 1/2 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)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400.
  2. Combine 1 minced shallot, 1 minced garlic clove and 2 tablespoons sherry vinegar. Set aside while you prepare artichokes. 
  3. Drizzle artichokes with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to combine and arrange on a large baking sheet. 
  4. Roast artichokes for 20-25 minutes, or until they shrink a little and start to caramelize.
  5. While artichokes roast, add 1/4 cup olive oil to shallot mixture and whisk to combine. 
  6. Add beans, herbs, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes (if using) and mix everything together. Let sit/marinate while artichokes cook. 
  7. When artichokes are done, combine with marinated beans. Taste and adjust seasoning as needed. 
  8. 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