Name: Roasted Artichoke and White Bean Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 10-oz. jar whole artichoke hearts; ¼ c. extra virgin olive oil, divided; ½ t. dried oregano; Sea salt and black pepper, to taste; 1 medium shallot, thinly sliced; 2-3 garlic cloves, minced; 2 medium bunches rainbow or green Swiss chard, stemmed and thinly sliced; 3 T. balsamic vinegar; 1 14-oz. can cannellini beans, rinsed and drained; 1 medium red pear, chopped; ¼ c. pine nuts, toasted; 2 oz. Feta cheese, crumbled; ¼ c. fresh parsley, chopped

Bite into the perfect combination of roasted artichoke and white beans with this flavorful salad! This delicious dish is sure to be a hit at any gathering. Roasted artichokes provide a nutty flavor profile, while white beans add a smooth texture. The rich blend of flavors will tantalize your taste buds and make you come back for more.

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Why you’ll love this recipe

Roasted artichokes provide a unique nutty flavor that’s sure to please.
White beans offer a smooth textural contrast to the crunchy artichokes.
The mix of flavors creates an unforgettable taste sensation unlike any other.
This dish is easy to prepare and can be enjoyed at any gathering with friends and family.

Ingredients

Artichokes: You’ll need a 10 ounce can of artichoke hearts for this recipe
Beans: White cannellini beans from a can are perfect for this salad, rinse and drain them
Pear: We used red pear for this recipe to add a little colour
Pine nuts: Pine nuts add a nice crunch to the salad
Swiss chard: You can use either the green or rainbow versions
Feta cheese: Salads are never complete with out it!

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Artichokes: Hearts of Palm, Asparagus, or Mushrooms
Red Pears: Apples, Kiwi, or Avocado
Pine Nuts: Almonds, Cashews, or Sunflower Seeds
Swiss Chard: Kale, Arugula, or Spinach
Feta Cheese: Cotija Cheese, Parmesan Cheese, or Goat Cheese

Instructions

Step 1: Preheat the oven

Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a baking mat.

Step 2: Toss the hearts

Toss the artichoke hearts with a tablespoon of olive oil and the dried oregano in a large bowl. Generously season with salt and black pepper, to taste.

Step 3: Roast the artichokes

Arrange on the prepared baking sheet in a uniform layer without overcrowding and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.

Step 4: Cook the shallots and garlic

In the meantime, heat another tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook, stirring occasionally, until fragrant, approximately 2-3 minutes.

Step 5: Add the cheese and salad

Stir in the Swiss chard and continue cooking, stirring occasionally, until the Swiss chard is just wilted, approximately 2-3 minutes.

Step 6: Make the dressing

In a small bowl, whisk together the remaining olive oil with the balsamic vinegar. Season with salt and black pepper, to taste, and stir to combine. Set aside.

Step 7: Remove artichokes from the oven

When done roasting, remove artichokes from oven and set aside.

Step 8: Put the dish together

To assemble, arrange the wilted Swiss chard on the bottom of a serving bowl or platter and top with the cannellini beans, roasted artichoke hearts, and the red pear.

Sprinkle the toasted pine nuts, crumbled Feta, and fresh parsley on top.

Finish with a drizzle of the homemade balsamic dressing before serving.

Recipe tips

Use fresh herbs to enhance the flavor of the dish.
Experiment with different types of cheese for a unique twist.
Reserve some of the roasted artichokes for a crunchy garnish.
Add additional seasonings, such as garlic or red pepper flakes, for extra kick.

Recipe FAQ

What are cannellini beans and what can you use in their place?

Cannellini beans are a type of white bean, commonly found in Italian cuisine. They have a mild flavor and creamy texture. Substitutions for cannellini beans include Great Northern beans, Navy beans, or Butter beans.

Storage & reheating

Fridge: All leftovers should be stored in an air-tight container and refrigerated. For best results, leftovers should be consumed within three to four days of cooking.
Freezer: To extend the shelf life of leftovers, they can also be frozen for up to two months.

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Yield: 4-6 portions