Salad featuring artichokes, cranberry beans, and arugula

Delectable Artichoke, Cranberry Bean, and Arugula Medley

This vibrant salad brings together the earthiness of artichokes, the robust flavor of cranberry beans, and the peppery notes of arugula for a dish that’s sure to impress. Perfect for gatherings or a refreshing lunch, it's both delicious and visually stunning!

Cooking Time

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Ingredient List

• 2 large globe artichokes
• 2 fresh lemons
• Several garlic cloves, smashed and with skins on
• 1 can of cranberry beans, rinsed and drained
• A bunch of fresh arugula, cleaned and dried
• 2 to 3 tablespoons mayonnaise
• Salt and pepper for seasoning

Preparation Steps

First, prepare the artichokes by removing the tough, dark green outer leaves until you reach the tender yellow ones. Cut off the pointed tops and the bottom of the stem, leaving about an inch of it; this will create a bowl shape. Use a paring knife and spoon to carefully scoop out the inner leaves and the fuzzy choke, ensuring you maintain a cavity. To prevent browning, generously rub each cut surface with lemon juice. Don't forget to peel the stem’s dark outer skin and trim it flat.

In a large pot, bring water to a boil, adding a splash of vinegar, those garlic cloves, and the previously used lemons. If available, adding a hint of white wine can enrich the flavor. Boil the artichokes for 25 to 35 minutes until they are tender enough to pierce with a fork. Once done, drain and set them aside; they can also be prepared a day in advance and reheated later.

Next, whip up the dressing by combining the mayonnaise with the juice from one lemon, creating a light and tangy mixture. Add salt and pepper to taste.

Now it’s time to assemble the salad! Position each artichoke upside-down on a plate. Mix about 1/2 to 2/3 cup of cranberry beans with a spoon or two of your dressing, then fill the artichoke's base with the bean mixture. Toss the arugula with additional dressing and artfully place it around the artichoke. Finish with a sprinkle of salt and pepper, and keep extra dressing nearby for drizzling over the artichoke heart as you dive in. Enjoy every vibrant bite!