Artichoke and herb salad with white beans

    15 minutes

    This hearty salad with ham and rocket is best made in the summer when your fresh herb garden is at its peak.

    1 person made this

    Serves: 4 

    • 4 artichoke hearts (in oil and vinegar, from a jar or tin)
    • 100 g ham, in one piece
    • 4 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 4 tablespoons dry white wine
    • 4 sprigs thyme, leaves finely chopped
    • 2 sprigs marjoram, leaves finely chopped
    • 1 sprig rosemary, leaves finely chopped
    • 1⁄2 cup (40 g) finely chopped fresh flat-leaf parsley
    • 1 1⁄3 cups (250 g) drained and rinsed canned white beans
    • 2 roma tomatoes, sliced
    • 150 g rocket, torn into small pieces
    • salt and freshly ground black pepper
    • 2 to 3 tablespoons lemon juice

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Cut artichoke hearts into even pieces. Dice ham, discarding any excess fat.
    2. Heat 2 tablespoons oil in a nonstick pan. Add garlic, cook, stirring, just until transparent. Add artichoke pieces and wine. Cook over high heat, covered, 2 minutes. Add ham and herbs; heat briefly. Set pan aside and let mixture cool to lukewarm. Transfer to a serving bowl.
    3. Add beans, tomatoes and rocket to artichoke mixture. Add salt, pepper and remaining lemon juice and oil to taste.

    globe artichokes

    The globe artichoke is the large flower bud of a bushy thistle plant. Its edible portions are the buttery heart and the earthy-tasting fleshy part at the base of the outer leaves. Steaming, boiling or baking are the best cooking methods.

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