Crispy Artichoke White Bean Salad

Growing up, I always found comfort in salads that burst with flavor and texture. One of my absolute favorites is the Crispy Artichoke White Bean Salad. It’s not just a salad; it’s a celebration of spring’s bounty! Imagine a warm day, the sun shining, and you have a plate full of vibrant greens and golden artichokes. This dish reminds me of summer picnics in the park, where friends gather to enjoy fresh, delicious food. I can still hear the laughter and the clinking of glasses as we toast to good times. The crunchy artichokes paired with creamy white beans create a delightful contrast that keeps every bite interesting and satisfying. I love how this salad brings together a medley of flavors, from the peppery notes of fresh basil to the tanginess of lemon. Each ingredient plays its part beautifully, making it a go-to recipe for any occasion.

Ingredients Required for Crispy Artichoke White Bean Salad

When it comes to creating a vibrant and flavorful salad, the ingredients are key. Each one plays a vital role in building the taste and texture of the Crispy Artichoke White Bean Salad. The combination of artichokes, white beans, and fresh vegetables not only makes this dish hearty but also refreshing. The zesty dressing enhances the flavors, making each bite a delightful experience.

• 15 oz can quartered artichoke hearts – packed in water or brine, these artichokes are the star of the salad, adding a crispy texture when roasted.
• 2 teaspoons olive oil – this high-quality oil will help crisp up the artichokes and add flavor.
• Juice of half a lemon – fresh lemon juice brightens up the dish and adds a tangy zest.
• 1 tablespoon grated Parmesan cheese – for a touch of nuttiness and creaminess.
• Kosher salt and pepper, to taste – essential for seasoning and enhancing the flavors.
• 1/4 cup olive oil – used in the dressing for added richness.
• 2 to 3 tablespoons lemon juice – I use 3 because I love lemon, adding an extra zing.
• 1 tablespoon champagne vinegar – adds depth and complexity to the dressing.
• 2 teaspoons honey – for a hint of sweetness that balances the acidity.
• 1 teaspoon Dijon mustard – brings a subtle spice and creaminess to the dressing.
• 1 clove garlic, minced – for aromatic flavor.
• 1 small head green cabbage – thinly sliced and chopped for crunch.
• 1 cucumber, finely diced – adds freshness and a cool texture.
• 15 oz white beans – rinsed and drained, these beans make the salad hearty.
• 3 green onions, sliced – for a mild bite.
• 1/2 cup chopped basil – brings a fragrant herbaceous note.
• 1/2 cup freshly grated Parmesan cheese – to enhance the flavors with creaminess.
• 1/4 cup chopped Italian parsley – for freshness and color.

Putting Together Crispy Artichoke White Bean Salad

Making the Crispy Artichoke White Bean Salad is a simple and enjoyable process. With just a few steps, you’ll have a delicious dish ready to serve. Let’s dive into the detailed instructions!

1. Preheat your oven to 400 degrees. This will ensure that the artichokes roast perfectly and become crispy while you prepare the rest of the salad.
2. Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels to ensure they crisp up nicely in the oven.
3. Place the artichokes on a large baking sheet. Drizzle with olive oil and toss to coat the artichokes evenly. Make sure to spread them out so they aren’t touching, which helps them crisp up instead of steaming.
4. Squeeze the lemon over the top of the artichokes and sprinkle with Parmesan cheese. Season with salt and pepper to taste. This step adds a burst of flavor to the artichokes.
5. Place in the oven and roast for 10 to 15 minutes or until crispy. Keep an eye on them, as ovens can vary. Alternatively, you can use an air fryer for a quicker option.
6. While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside to let the flavors meld.
7. In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well to combine all the ingredients.
8. Drizzle the dressing over the salad and toss again until the salad is well coated. Taste and adjust seasoning with salt and pepper as necessary.
9. Serve immediately, or allow it to sit for a few minutes to let the flavors develop even further. Enjoy your Crispy Artichoke White Bean Salad!

Make It Your Own

There are countless ways to customize the Crispy Artichoke White Bean Salad to suit your taste. Here are some of my favorite tips to make it uniquely yours!

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. The flavors will continue to develop over time.
• Freezing: This salad is best enjoyed fresh, but you can freeze the artichokes before roasting. Just thaw and crisp them up when you’re ready to use them.
• Pairing: This salad makes a great side dish for grilled chicken, fish, or a hearty quinoa bowl.
• Spice it up: Add a pinch of red pepper flakes to the dressing for a spicy kick!
• Nutty flavor: Toss in some toasted pine nuts or walnuts for added crunch and flavor.
• Herb variations: Experiment with different herbs like dill or cilantro for a fresh twist.

Serving Options for Crispy Artichoke White Bean Salad

When it comes to serving the Crispy Artichoke White Bean Salad, you have endless options to explore. Here are some of my favorite ways to enjoy this delightful dish:

• Picnic Perfect: Serve it at your next picnic! It’s easy to transport and tastes amazing outdoors.
• Lunch Delight: This salad makes a fantastic light lunch option. Pair it with some whole grain bread or pita for added sustenance.
• Dinner Side: It’s the ideal side dish for a family dinner, complementing grilled meats or roasted vegetables beautifully.
• Brunch Addition: Consider adding it to your brunch spread. The freshness of the salad pairs perfectly with omelets or frittatas.
• Holiday Table: With its vibrant colors, this salad can be a stunning addition to any holiday table!
• Seasonal Touch: During summer gatherings, serve it chilled for a refreshing treat.

FAQ

Conclusion

The Crispy Artichoke White Bean Salad is a vibrant and flavorful dish that brings so much joy to the table. With its delightful combination of textures and tastes, it’s perfect for any occasion. I encourage you to try making this salad and experience the deliciousness for yourself. You won’t regret it, and your taste buds will thank you!

Crispy Artichoke White Bean Salad

This Crispy Artichoke White Bean Salad is a delightful dish that brings together crispy artichokes and creamy white beans for a refreshing meal. Perfect for spring gatherings or a light lunch, this salad bursts with flavor and texture. Try it tonight for a satisfying and healthy meal!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salads

Cuisine Mediterranean

Servings 6 servings

Calories 320 kcal

Equipment

• Grater
• Baking Sheet
• Chef's Knife
• Skillet
• Whisk
• Air Fryer
• Oven
• Cutting Board

Ingredients

  

• 15 oz artichoke hearts packed in water or brine
• 2 teaspoons olive oil
• 1/2 piece lemon juice of half
• 1 tablespoon Parmesan cheese grated
• to taste Kosher salt
• to taste pepper
• 1/4 cup olive oil
• 2 to 3 tablespoons lemon juice I use 3 because I love lemon
• 1 tablespoon champagne vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 clove garlic minced
• to taste Kosher salt
• to taste pepper
• 1 small head green cabbage thinly sliced and chopped
• 1 cucumber cucumber finely diced
• 15 oz white beans rinsed and drained
• 3 green onions green onions sliced
• 1/2 cup basil chopped
• 1/2 cup Parmesan cheese freshly grated
• 1/4 cup Italian parsley chopped
• to taste Kosher salt
• to taste black pepper

Instructions

 

• Preheat the oven to 400 degrees.
• Drain the artichokes and place them on paper towels. Gently press on the artichokes to squeeze out as much liquid as possible. Pat dry with paper towels.
• Place the artichokes on a large baking sheet. Drizzle with olive oil and toss. Space the artichokes out so they aren’t touching.
• Squeeze the lemon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
• Place in the oven and roast for 10 to 15 minutes or until crispy.
• While the artichokes are roasting, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, mustard, garlic, salt, and pepper. Set aside.
• In a large bowl, combine the cabbage, cucumber, white beans, green onions, basil, Parmesan cheese, parsley, and roasted artichokes. Toss well.
• Drizzle the dressing over the salad and toss again until salad is well coated. Taste and season with salt and pepper, to taste.
• Serve immediately.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to three days.
• Tip 2: This salad is best enjoyed fresh.
• Tip 3: Pair it with grilled chicken or fish for a complete meal.
• Tip 4: Feel free to swap out vegetables based on what you have on hand.
• Tip 5: Add a pinch of red pepper flakes to the dressing for some heat!

Keyword Crispy Artichoke Salad, Spring Salad Recipe, Vegetarian Salad, White Bean Salad Recipe

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.