Description
This vibrant Artichoke White Bean Salad combines tender roasted artichokes with sautéed Brussels sprouts and creamy white beans, all tossed in a light lemon dressing. The salad is enhanced with the savory flavors of garlic, shallots, and Parmesan cheese, making it a nourishing and flavorful dish perfect for a light lunch or a side.
Ingredients
Scale
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
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 2 cups shredded Brussels sprouts
- 1 (14 ounce) can white beans, drained and rinsed
Finishing
- 1 teaspoon sea salt
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the artichoke hearts.
- Dry Artichokes: Pat the artichoke hearts dry using paper towels to remove excess moisture, which helps them roast better.
- Season Artichokes: 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: Arrange the artichoke hearts cut side down on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for 20 minutes to develop a golden color and tender texture.
- Add Parmesan and Continue Roasting: Remove the baking sheet from the oven, flip the artichoke hearts over, sprinkle the shredded Parmesan cheese evenly on top, and return to the oven to bake for an additional 5 minutes until the cheese melts and browns slightly.
- Sauté Aromatics: 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 and sauté for about 1 minute until fragrant but not browned.
- Sauté Vegetables and Beans: Add the shredded Brussels sprouts to the skillet and sauté for 3 minutes, stirring occasionally for even cooking. Then add the rinsed white beans and cook for another 1 minute to heat them through.
- Combine and Toss Salad: Transfer the roasted artichokes, sautéed Brussels sprouts, and white beans to a large bowl or serving plate. Gently toss all ingredients together to combine flavors evenly.
- Finish and Serve: Drizzle the freshly squeezed lemon juice over the salad, season with the remaining teaspoon of sea salt as needed, and serve immediately for best freshness and flavor.
Notes
- Make sure to pat the artichokes dry before roasting for a better caramelized texture.
- Use fresh lemon juice rather than bottled for a brighter, fresher taste.
- This salad is best served immediately but can be stored in the refrigerator for up to 2 days.
- For vegan option, omit Parmesan or substitute with a plant-based cheese.
- You can add toasted pine nuts or walnuts for extra crunch and nutrition.
