Artichoke White Bean Salad Recipe
A vibrant and nutritious Artichoke White Bean Salad featuring roasted artichoke hearts, sautéed Brussels sprouts, and creamy white beans, all tossed in a light lemon dressing and finished with Parmesan cheese. This salad combines hearty textures with fresh citrus notes, perfect for a wholesome lunch or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Artichokes
- 1 (14 ounce) can artichoke hearts, drained
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/3 cup shredded Parmesan cheese
Sautéed Vegetables and Beans
- 1 tablespoon olive oil
- 2 teaspoons sea salt, divided
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 (14 ounce) can white beans, drained and rinsed
- 2 cups shredded Brussels sprouts
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the artichokes.
- Prepare Artichokes: Pat the artichoke hearts dry using a paper towel to remove excess moisture for better roasting.
- Toss Artichokes: In a mixing bowl, toss the artichoke hearts with 1 tablespoon of olive oil, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper, ensuring they are evenly coated.
- Roast Artichokes: Arrange the artichokes cut side down in a single layer on a parchment-lined baking sheet. Roast in the oven for 20 minutes until golden and slightly crisp on the edges.
- Add Parmesan and Continue Roasting: Remove the baking sheet, flip the artichokes over, sprinkle shredded Parmesan cheese evenly on top, then return to the oven and bake for an additional 5 minutes until the cheese is melted and slightly browned.
- Sauté Shallots and Garlic: While the artichokes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced shallots and minced garlic, sautéing for about 1 minute until fragrant.
- Cook Brussels Sprouts and Beans: Add the shredded Brussels sprouts to the skillet and sauté for 3 minutes, stirring occasionally. Then stir in the drained white beans and sauté for another minute until heated through.
- Combine and Toss Salad: Transfer the sautéed Brussels sprouts, beans, and the roasted artichokes into a large bowl or serving plate. Gently toss everything together to mix flavors.
- Dress and Serve: Drizzle the freshly squeezed lemon juice over the salad, give a gentle toss, and serve immediately to enjoy the bright, fresh flavors.
Notes
- Make sure to pat the artichoke hearts dry before roasting to avoid sogginess and promote crispiness.
- You can substitute Parmesan cheese with a vegan alternative if you prefer a dairy-free option.
- For an extra crunch, add some toasted pine nuts or walnuts to the salad.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Adjust seasoning to taste, adding more salt or lemon juice as desired.
Find it online: https://recipethrive.com/artichoke-white-bean-salad-recipe/
