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Artichoke and White Bean Salad

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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!

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

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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

An artichoke and white bean salad on a small green 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


  • 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


  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 ½ 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:



Serving Size:


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


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

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