Roasted artichoke and marinated white bean salad
Mansee | One Girl. One Kitchen.
Photo by Le0doggo!
- Serves
- 4
- Prep Time
- 5 Minutes
- Cook Time
- 25 Minutes
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!
Ingredients
- 2 cans artichoke hearts, rinsed and patted dry
- 6 tablespoon olive oil, divided
- 1.5 teaspoon salt, divided
- 1 can white beans, drained and rinsed
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoon sherry vinegar
- 1 cup chopped herbs (I used a mix of parsley, rosemary, thyme and mint)
- 1/4 teaspoon red pepper flakes
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Directions
- Step 1
Preheat oven to 400
- Step 2
In a large bowl, combine shallots, garlic and sherry vinegar. Set aside while you prepare artichokes.
- Step 3
Drizzle artichokes with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to combine and arrange on a large baking sheet.
- Step 4
Roast artichokes for 20-25 minutes, or until they shrink a little and start to caramelize.
- Step 5
While artichokes roast, add 1/4 cup olive oil to shallot mixture and whisk to combine.
- Step 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.
- Step 7
When artichokes are done, combine with marinated beans. Taste and adjust seasoning as needed.
- Step 8
Serve warm or at room temperature.