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.
This warm artichoke salad is so hearty. The white beans give it heft, and the flavors are 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!
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.
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.
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.
Tips for Making this Salad
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 cooking 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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Artichoke White Bean Salad
This flavorful roasted artichoke white bean salad with Brussels sprouts is a cozy meal.
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:
2Serving Size:
1Amount Per Serving: Calories: 463Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 10mgSodium: 2828mgCarbohydrates: 55gFiber: 15gSugar: 5gProtein: 24g
Karina says
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