Description
A vibrant and healthy Artichoke White Bean Salad featuring roasted artichoke hearts with parmesan, sautéed Brussels sprouts, white beans, shallots, and garlic, all tossed with fresh lemon juice for a bright finish. This dish combines the creamy texture of beans with the savory roasted flavors and crisp vegetables, making a nutritious and satisfying salad perfect for a light lunch or 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 and Beans
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 (14 ounce) can white beans, drained and rinsed
- 2 cups shredded Brussels sprouts
Finishing
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt (for seasoning the brussels sprouts and beans as preferred)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the artichokes.
- Prepare Artichoke Hearts: Pat the artichoke hearts dry carefully with a paper towel to remove excess moisture, which helps them roast better.
- Season Artichokes: Toss the artichokes with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper to ensure they are well-coated for roasting.
- Roast Artichokes: Arrange the artichokes in a single layer cut side down on a parchment-lined baking sheet. Roast in the oven for 20 minutes until they start turning golden.
- Add Parmesan Cheese and Finish Roasting: Remove the artichokes, flip them over gently, and sprinkle shredded parmesan cheese on top. Return to oven and bake for an additional 5 minutes until the cheese is melted and lightly browned.
- Sauté Shallots and Garlic: While the artichokes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced shallots and minced garlic and sauté for 1 minute until fragrant.
- Sauté Brussels Sprouts and Beans: Add shredded Brussels sprouts to the skillet and cook for 3 minutes, stirring occasionally. Then add the white beans and heat through by sautéing for 1 more minute.
- Toss and Serve: In a large bowl or serving plate, combine the roasted artichokes, sautéed Brussels sprouts, and white beans. Gently toss everything together, then drizzle with freshly squeezed lemon juice. Serve immediately for the best flavor and freshness.
Notes
- You can substitute shredded kale or cabbage for Brussels sprouts if preferred.
- If parmesan cheese is not desired, you can use a vegan cheese alternative to keep the dish vegetarian.
- For additional tang, add a splash of balsamic vinegar along with the lemon juice before serving.
- This salad can be served warm or at room temperature, making it versatile for any season.
- To reduce sodium, opt for low-sodium canned beans and artichoke hearts.
