Description
This Artichoke White Bean Salad is a vibrant and nutritious dish combining roasted artichoke hearts with tender Brussels sprouts, creamy white beans, and savory parmesan cheese. Enhanced by garlic, shallots, and a zesty lemon dressing, it offers a perfect balance of flavors and textures, ideal as a light lunch or a flavorful side dish.
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
Salad Base
- 1 (14 ounce) can white beans, drained and rinsed
- 2 cups shredded Brussels sprouts
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the artichokes.
- Prepare Artichokes: Pat the artichoke hearts dry with a paper towel to remove excess moisture for better roasting.
- Toss Artichokes: In a bowl, toss the artichoke hearts with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon ground black pepper, ensuring they are evenly coated.
- Roast Artichokes: Spread the artichoke hearts cut side down in a single layer on a parchment-lined baking sheet. Roast in the oven for 20 minutes until golden and tender.
- Add Parmesan and Finish Roasting: Remove artichokes from the oven, flip them over, sprinkle evenly with shredded parmesan cheese, and return to the oven for an additional 5 minutes to melt the cheese.
- Sauté Aromatics: While the artichokes roast, heat the remaining 1 tablespoon 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 shredded Brussels sprouts to the skillet and sauté for 3 minutes, stirring occasionally until slightly softened. Then add the rinsed white beans and cook for another minute, just to heat through.
- Combine and Season: Remove the skillet from heat and stir in the freshly squeezed lemon juice and remaining 1 teaspoon sea salt to brighten the flavors.
- Serve: Plate the sautéed Brussels sprouts and bean mixture alongside or under the warm roasted artichokes with parmesan. Toss gently if desired and enjoy immediately.
Notes
- Patting the artichoke hearts dry is crucial for achieving crispness during roasting.
- Use fresh lemon juice for best flavor in the salad dressing.
- Shredded Brussels sprouts can be substituted with finely chopped raw Brussels sprouts if preferred raw and crunchy.
- This salad can be served warm or at room temperature.
- For a vegan variation, omit parmesan cheese or use a plant-based alternative.
