Fresh and simple vegetarian and vegan recipes

Artichoke and White Bean Salad

This wonderful salad marinates in your fridge and tastes delicious all week (if it lasts that long). I use frozen artichoke bottoms, like these, which should be available in Middle Eastern grocery stores. If I couldn’t find them, I’d probably use these instead.


  • 1 package frozen artichoke bottoms (or hearts)
  • 1 cup cooked or canned white beans of your choice
  • 1/2 cup kalamata olives, pitted and coarsely chopped
  • 3-5 cloves garlic, crushed
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp dried oregano
  • 1 small bunch fresh basil leaves, chopped
  • Handful fresh parsley, chopped
  • Salt and pepper to taste
  1. Boil artichokes in salted water until tender
  2. Drain and cut artichoke bottoms into strips (if you are using hearts, quarter them if they do not come quartered)
  3. Mix in remaining ingredients, except basil and parsley
  4. Marinate at least an hour or two before serving, preferably overnight
  5. Add basil and parsley shortly before serving
  6. Adjust oil, vinegar, and seasoning to taste.
  7. Enjoy!

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