Roasted Artichoke and White Bean Salad Bowl Recipe

Name: Roasted Artichoke White Bean Salad Bowls with Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cans quartered artichoke hearts in water ((14 oz / 400 g each); drained, about 480 g, patted very dry); 2 cans cannellini beans ((15 oz / 425 g each); drained and rinsed, about 500 g total); 6 tbsp extra-virgin olive oil ((90 ml); 2 tbsp for artichokes, 1 tbsp for beans, 3 tbsp for dressing); 1 tsp dried oregano; 1/2 tsp smoked paprika; 3/4 tsp kosher salt (1/2 tsp for artichokes, 1/4 tsp for dressing); 1 lemon (large; 1 tsp zest and 2 tbsp juice); 1 tsp Dijon mustard; 1 clove garlic (finely grated); 1/4 tsp black pepper; 250 g cherry tomatoes (halved); 1/2 red onion (small (about 50 g); thinly sliced); 100 g baby arugula; 80 g feta (crumbled); 15 g fresh parsley (roughly chopped)

Jump to Recipe

A roasted artichoke and white bean salad bowl starts with canned artichoke hearts and cannellini beans roasted at 220 C / 425 F, then piled over arugula with tomatoes, feta, and a lemon-Dijon dressing. It takes 40 minutes and makes four bowls.

I used to skip canned artichokes. Soft, a little sour, a little dull. Roasting changes that. The edges brown and crisp up, and the centers stay tender.

One thing matters here. Pat them dry. Wet artichokes steam instead of roast, and you end up with pale, limp pieces.

Half the beans roast alongside, so you get crisp skins and creamy centers. The other half stays soft and soaks up the dressing.

It sits right in your rotation for lunch prep salad bowls. Roast once, eat through the week.

Table of Contents

Why You’ll Love This Recipe

Pantry cans do most of the heavy lifting
One sheet pan roasts both the artichokes and the beans
Roasted parts keep 3 to 4 days for easy lunches
Crisp edges and creamy centers in the same bite

Ingredient Notes

artichoke hearts: Buy quartered hearts packed in water, not marinated. Marinated jars work if you drain them well and cut the roasting oil to 1 tbsp.
cannellini beans: Great Northern or navy beans work the same way. Rinse them well to wash off the canned taste and some of the sodium.
feta: Block feta in brine crumbles better and tastes fresher than pre-crumbled. Leave it out for a vegan bowl.
baby arugula: Baby spinach is milder if peppery greens aren’t your thing. I keep arugula because its bite cuts through the olive oil.
Dijon mustard: It holds the lemon and oil together, so the dressing doesn’t separate while you’re building bowls.

Overhead view of a roasted artichoke and white bean bowl with arugula, feta, and lemon on a wooden table

Roasted Artichoke White Bean Salad Bowls with Lemon

Canned artichoke hearts and cannellini beans roast on one sheet pan, then go over arugula with tomatoes, feta, and lemon-Dijon dressing for four easy bowls.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: Salad

Cuisine: Mediterranean-inspired

Calories: 277

Ingredients Method Notes

Ingredients

For roasting

2 cans quartered artichoke hearts in water (14 oz / 400 g each); drained, about 480 g, patted very dry
2 cans cannellini beans (15 oz / 425 g each); drained and rinsed, about 500 g total
6 tbsp extra-virgin olive oil (90 ml); 2 tbsp for artichokes, 1 tbsp for beans, 3 tbsp for dressing
1 tsp dried oregano
1/2 tsp smoked paprika
3/4 tsp kosher salt 1/2 tsp for artichokes, 1/4 tsp for dressing

For the dressing

1 lemon large; 1 tsp zest and 2 tbsp juice
1 tsp Dijon mustard
1 clove garlic finely grated
1/4 tsp black pepper

For the bowls

250 g cherry tomatoes halved
1/2 red onion small (about 50 g); thinly sliced
100 g baby arugula
80 g feta crumbled
15 g fresh parsley roughly chopped

Method

Heat the oven to 220 C / 425 F with a rack in the middle. Drain the artichokes, then rinse and drain both cans of beans. Pat the artichokes and beans dry with a clean kitchen towel, and halve any artichoke pieces bigger than 4 cm.
Toss the artichokes on a 33 x 46 cm / 13 x 18 inch sheet pan with 2 tbsp olive oil, the oregano, and 1/2 tsp salt. Spread them in a single layer and roast for 10 minutes. While they roast, toss 250 g of the beans (half) with 1 tbsp olive oil and the smoked paprika in a bowl.
Pull the pan out, push the artichokes to one side, and scatter the oiled beans into the gaps. Roast for 15 more minutes, until the artichoke edges are browned and the beans look dry and slightly wrinkled with a few split skins.
While the pan roasts, shake the lemon zest, lemon juice, 3 tbsp olive oil, Dijon, garlic, 1/4 tsp salt, and pepper in a jar. Toss the remaining 250 g beans, the tomatoes, and the red onion with 2 tbsp of the dressing and let them sit until the pan comes out.
Toss the arugula with 1 tbsp of the dressing and divide it among four bowls. Spoon the dressed beans, tomatoes, and onion on top, then add the roasted artichokes and beans. Finish with feta, parsley, and a drizzle of the remaining dressing. Serve within 15 minutes.

Notes

Pat artichokes and beans dry before oiling so they brown instead of steam.
Roast the beans for only 15 minutes, until the skins look dry and a few split.
Zest the lemon first, then squeeze it for the dressing.
Dress the arugula only when you’re ready to eat.

Browned artichoke quarters and cannellini beans just pulled from the oven on a rimmed metal sheet pan

Tips for Success

Pat the drained artichokes and beans with a clean towel until no moisture shows, because wet pieces steam and stay pale.
Spread everything in a single layer on the 33 x 46 cm / 13 x 18 inch pan, leaving small gaps so the edges can brown.
Halve any artichoke pieces bigger than 4 cm so they roast evenly and finish at the same time as the rest.
Zest the lemon before you squeeze it, then shake the dressing in a jar while the pan roasts.
Toss the arugula with dressing at the last minute, and eat the bowl within 15 minutes so the leaves stay crisp.

Variations

Stir 150 g cooked farro or quinoa into each batch of bowls for a heartier lunch that holds up on busy days.
Add 2 tbsp chopped olives and 1 tbsp capers to the dressed beans for a saltier, brinier version.
Top each bowl with a soft-boiled egg for extra protein and a runny yolk that works like part of the dressing.

Storage and Reheating

Roasted artichokes and white beans keep in the fridge for 3 to 4 days. Store them together in one airtight container, and keep the arugula, tomatoes, feta, and dressing in separate containers.

To rewarm, spread the artichokes and beans on a sheet pan and heat at 200 C / 400 F for 8 minutes, until warm and the edges crisp again. They’re also good cold, straight from the container.

Skip the freezer. Thawed artichokes and beans turn mushy. Dress the arugula only when you’re ready to eat, and finish the bowl within 15 minutes so the leaves stay crisp.

Serving Suggestions

Serve the bowls warm or at room temperature. Warm roasted artichokes against cool arugula and tomatoes is the best version of this dish.

Crusty bread or warm pita mops up the lemon dressing. For more protein, add sliced grilled chicken or a soft-boiled egg. A cold glass of dry white wine suits the lemon and artichoke.

If you’re feeding kids, serve the roasted beans and artichokes plain on the side and let them build their own bowl. The crisp beans tend to disappear first.

Two bowls on a linen-covered table beside crusty bread, a lemon half, and a glass of white wine at lunch

FAQ

Why are my roasted artichokes soggy instead of crisp?

Too much surface moisture is the usual cause. Pat the drained artichokes with a clean towel until the cut sides feel dry, and spread them in one layer on the 33 x 46 cm / 13 x 18 inch pan so they roast instead of steam. At 220 C / 425 F, they need the full 25 minutes to brown at the edges.

Can I use marinated jarred artichoke hearts instead of canned artichokes in water?

Yes, but drain them well and cut the artichoke roasting oil to 1 tbsp, since they already carry oil. They taste more acidic and salty, so use 1 tbsp lemon juice in the dressing and skip the extra salt. Pat them extra dry first or they’ll steam.

Can I meal prep roasted artichoke and white bean bowls for the week?

Yes. Roast the artichokes and beans, then store them in an airtight container for 3 to 4 days in the fridge. Keep the arugula, tomatoes, feta, and dressing in separate containers. Dress the arugula right before eating and finish the bowl within 15 minutes.

What can I serve alongside a roasted artichoke and white bean bowl?

Crusty bread or warm pita is the easiest match, since it mops up the lemon dressing. For more protein, add a soft-boiled egg or sliced grilled chicken. A chilled glass of dry white wine, like Sauvignon Blanc, suits the lemon and artichoke.

How do I make roasted artichoke and white bean bowls vegan?

Leave out the feta, or swap in 2 tbsp toasted sunflower seeds for a salty crunch. Everything else is already plant-based, and the bowls are gluten free as written. Check your canned goods and Dijon labels if you’re strict about gluten.

What’s the difference between this and a regular white bean salad?

The roasting is the difference. A typical white bean salad is cold, with beans and artichokes straight from the can. Here both are roasted at 220 C / 425 F first, which adds browned edges and a nutty flavor, and the bowl is served warm or at room temperature.

Roasted Artichoke White Bean Salad Bowls with Lemon