Roasted Artichoke And White Bean Salad Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 (15-ounce) cans quartered artichoke hearts packed in water, drained and patted dry
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 2 cups cannellini beans, rinsed and drained
  • 1 diced shallot
  • ½ cup chopped parsley
  • 1 tablespoon capers
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • ½ lemon, juiced
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon pepper
Directions
  1. Preheat oven to 400 F.
  2. Add the artichokes to a bowl and toss with 1 tablespoon olive oil and ½ teaspoon salt.
  3. Lay the artichokes out on a baking sheet and bake for 20 to 25 minutes until they shrink in size and start to brown.
  4. Add the beans, shallot, parsley, capers, dill, and oregano to a large bowl.
  5. In a small bowl stir together the remaining oil, lemon juice, Dijon mustard, remaining salt, and pepper.
  6. Cool the artichokes for 10 minutes when they are done baking then add to the salad.
  7. Add dressing to the salad and toss to coat.