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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 minutes
Cook Time 25 minutes
Total Time 40 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.