Name: Artichoke White Bean Salad
Prep time: 10 min
Cook time: 25 min
Total time: 38 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 (14 ounce) can artichoke hearts, drained; 2 tablespoons olive oil, divided; 2 teaspoons sea salt, divided; 1/2 teaspoon ground black pepper; 1/3 cup shredded parmesan cheese; 1 shallot, thinly sliced; 2 cloves garlic, minced; 1 (14 ounce) can of white beans, drained and rinsed; 2 cups shredded Brussels sprouts; 2 tablespoons freshly squeezed lemon juice

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This delicious artichoke white bean salad with shaved Brussels sprouts is a warm and flavorful meal.

The crisped roasted artichokes pair beautifully with the warm aromatics, Brussels sprouts, and white beans. It's a savory and filling lunch or dinner recipe.

A Brussels sprouts, white bean, and roasted artichoke salad on a plate.

Why You'll Love This Warm Artichoke Salad

This salad is so hearty. It's got heft from the white beans, and it has layers of flavor - from parmesan roasted artichokes to sauteed shallots.

This recipe keeps well in the refrigerator and reheats well - making it a perfect meal to take to work for lunch or meal prep.

It's naturally gluten-free too!

Artichokes, Brussels sprouts, white beans, sliced shallot, parmesan, lemon, olive oil, and spices on a marble background.

Ingredients You'll Need

Artichoke Hearts - You'll need 1 (14 ounce) can of artichoke hearts. I suggest getting halved or quartered artichoke hearts.

White Beans - You'll need 1 (14 ounce) can of cannellini beans. You can also use Great Northern beans if you'd prefer!

Brussels Sprouts - You'll need 2 cups of shredded Brussels sprouts. You can buy pre-shredded Brussels sprouts or cut about 5 to 7 large Brussels sprouts into very thin slivers.

Aromatics - You'll slice 1 shallot very thinly and mince 2 cloves of garlic.

Parmesan - You'll use ⅓ cup of shredded parmesan cheese to roast on top of the artichokes.

Toppings - You'll need 2 tablespoons of olive oil, 2 teaspoons of sea salt, ½ teaspoon of ground black pepper, and 2 tablespoons of freshly squeezed lemon juice.

Parmesan topped roasted artichokes on a baking sheet.

Brussels sprouts and white beans in a dutch oven.

More Artichoke Recipes

If you love recipes with artichokes, you've got to try some of our other favorites!

Baked Stuffed Artichokes - a classic Italian side dish that's worth the effort.
Artichoke Potato Salad with Dill - a unique take on potato salad with loads of herby deliciousness.
Roasted Artichoke Hearts - a delicious appetizer or side dish.
Spinach Artichoke Stuffed Pasta Shells - the coziest stuffed pasta recipe.

Roasted artichoke and white bean salad in a terracota colored bowl.

More Warm Salad Recipes to Try

Here are some other wonderful warm salad recipes you might like.

Rainbow Carrot Salad with Quinoa - ribboned carrots with quinoa and feta.
Spring Farro Salad - the best spring produce with radishes and cooked farro.
Mediterranean Salmon Salad - tender salmon with lots of fresh greens and vegetables.

White bean artichoke salad on a green plate with a spoon.

Tips for Making this Recipe

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Cooking Tips - Cook the shallots, Brussels sprouts, and beans while you're roasting the artichoke hearts in the oven. This will cut down on the overall cook time!

Storing Tips - This salad will keep for up to 4 days in the refrigerator in an airtight container. You can reheat it in the microwave or on the stovetop.

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Yield: 2 main meal servings, 4 side servings

Artichoke White Bean Salad

This flavorful roasted artichoke white bean salad with Brussels sprouts is a cozy meal.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 3 minutes

Total Time 38 minutes

Ingredients

1 (14 ounce) can artichoke hearts, drained
2 tablespoons olive oil, divided
2 teaspoons sea salt, divided
½ teaspoon ground black pepper
⅓ cup shredded parmesan cheese
1 shallot, thinly sliced
2 cloves garlic, minced
1 (14 ounce) can of white beans, drained and rinsed
2 cups shredded Brussels sprouts
2 tablespoons freshly squeezed lemon juice

Instructions

Preheat oven to 425 degrees F.
Pat the artichoke hearts dry with a paper towel.
Toss the artichoke hearts with 1 tablespoon of olive oil, 1 teaspoon sea salt, and ½ teaspoon black pepper.
Place the artichoke hearts in a single layer across a parchment-lined baking sheet - cut side down. Bake for 20 minutes.
Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.
Meanwhile, heat the remaining olive oil in a large skillet. Once the oil is hot, add the shallots and garlic and sauté for 1 minute.
Add the Brussels sprouts to the skillet and sauté for 3 minutes, stirring occasionally. Then add the white beans and sauté for 1 minute, just till the beans are heated.
Add the Brussels sprouts, beans, and roasted artichokes to a large bowl or serving plate and gently toss. Top with lemon juice and serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 463Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 2828mgCarbohydrates: 55gFiber: 15gSugar: 5gProtein: 24g

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Karina

Monday 5th of June 2023

I was missing a few ingredients so had to improvise. Swapped shallots with red onions and brussel sprouts with broccoli crowns and stems.

That said loved this salad. It was a bit bland for me so I seasoned the beans mixture with lots of Italian seasoning, salt, and a lot of lemon. Next time I might add some fresh parsley and as protein maybe goat cheese