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.
What You'll Need
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
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.