Grilled Artichoke And White Bean Salad
.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
baby artichokes
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 4 | cups |
white beans
cooked |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | each |
sweet red bell peppers
seeded and diced small |
|
| ½ | each |
red onion
peeled and diced small |
|
| 2 | tablespoons |
thyme
fresh and chopped |
*
|
| For the vinaigrette | |||
| ¼ | cup |
lemon juice
fresh |
|
| 1 | tablespoon |
dijon mustard
|
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
black olives
chopped pitted |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
baby artichokes
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 946 | ml |
white beans
cooked |
|
| 15 | ml |
garlic
minced |
|
| 0.5 | each |
sweet red bell peppers
seeded and diced small |
|
| 0.5 | each |
red onion
peeled and diced small |
|
| 3E+1 | ml |
thyme
fresh and chopped |
*
|
| For the vinaigrette: | |||
| 59 | ml |
lemon juice
fresh |
|
| 15 | ml |
dijon mustard
|
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
black olives
chopped pitted |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Cut off the top third of each artichoke, snip the sharp tips from the remaining leaves, and trim the bottom slightly so that it's even all the way around.
In a large saucepan, bring 1½ quarts of water to a boil.
Toss in the artichokes and cook for 7 to 10 minutes, or until you can easily pierce them with a fork but they still offer some resistance.
Drain and immediately immerse in cold water to stop the cooking.
Cut the artichoke in half lengthwise, sprinkle them with vegetable oil and salt and pepper to taste, and grill them over a medium-hot fire, cut side down for about 5 minutes, or until the cut sides are well browned.
In a medium bowl, combine the artichokes with the beans, garlic, red pepper, onion, and thyme.
Toss well, season to taste with salt and pepper and set aside.
Make the vinaigrette:
In a small bowl, combine all the ingredients and whisk together well.
Pour the vinaigrette over the salad and toss.
This can be served right away, but it is much better if allowed to sit for an hour for the flavors to mingle.
It will keep, covered and refrigerated, for about 3 days.
