Skip to Content

Artichoke and White Bean Salad

Sharing is caring!

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 1/3 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, 1/2 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!

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.

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

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate I earn from qualifying purchases.

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.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 2 main meal servings, 4 side servings

Artichoke White Bean Salad

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

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
  • 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

Instructions

  1. Preheat oven to 425 degrees F. 
  2. Pat the artichoke hearts dry with a paper towel. 
  3. Toss the artichoke hearts with 1 tablespoon of olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. 
  4. Place the artichoke hearts in a single layer across a parchment-lined baking sheet - cut side down. Bake for 20 minutes. 
  5. Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes. 
  6. 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. 
  7. 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. 
  8. 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:

2

Serving Size:

1

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

Skip to Recipe