
Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde
Ingredients (34)
- For the beans:
- 1/2 cup dried great northern beans, rinsed and soaked overnight in room- temperature water to cover
- 1 carrot, halved
- 1 celery stalk, halved
- 1/2 yellow onion, peeled
- 1 small garlic clove, peeled
- Coarse salt and freshly ground black pepper
- For the salsa verde:
- 1 cup fresh flat-leaf parsley leaves, coarse chopped
- 1 tablespoon drained capers
- 1 small garlic clove, minced
- 1/2 cup extra-virgin olive oil
- For the artichokes:
- 4 to 6 cups homemade chicken stock or prepared low-sodium chicken broth
- 1 lemon, cut in half
- 6 large globe artichokes, each 4 to 4 1/2 inches in diameter
- 3 fresh thyme sprigs
- 1 carrot, cut in half
- 1 celery stalk, cut in half
- 1/2 medium onion, cut in half
- 1 garlic clove
- For the creamy garlic dressing:
- 1 large egg yolk
- 1 garlic clove, shaved on a Microplane or sliced as thin as possible
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 1/4 cups canola oil
- 1/4 cup heavy cream
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely grated Parmigiano-Reggiano
- Coarse salt
- For the arugula salad:
- 2 cups loosely packed baby arugula
- 1/2 cup shaved Parmigiano-reggiano
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Directions
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