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