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.
cans artichoke hearts, rinsed and patted dry
olive oil, divided
can white beans, drained and rinsed
small shallot, minced
garlic clove, minced
chopped herbs (I used a mix of parsley, rosemary, thyme and mint)
red pepper flakes
In This Recipe
Preheat oven to 400
In a large bowl, combine shallots, garlic and 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 1/4 cup olive oil to shallot mixture and whisk to combine.
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.
When artichokes are done, combine with marinated beans. Taste and adjust seasoning as needed.