Make Ahead

Roasted artichoke and marinated white bean salad

Photo by Le0doggo!
Author Notes

A super bright, punchy salad made with (mostly) pantry ingredients! Eat this warm or room temp on it's own, over greens or mixed with grains. I especially love it on thick toast with hummus, avocado or ricotta cheese! —Mansee | One Girl. One Kitchen.

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Ingredients
  • 2 cans artichoke hearts, rinsed and patted dry
  • 6 tablespoons olive oil, divided
  • 1.5 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
In This Recipe
Directions
  1. Preheat oven to 400
  2. In a large bowl, combine shallots, garlic and 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.

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