Smoked Artichoke and White Bean Salad with Bitter Greens
A sophisticated Mediterranean fusion salad featuring tender, smoked artichoke hearts and creamy cannellini beans. It's tossed with a vibrant lemon-tahini dressing and a medley of peppery bitter greens for a complex and satisfying lunch.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
380 kcal
Instructions
- 1
Prepare the smoked artichokes: Place drained artichoke hearts in a heatproof bowl. Cover tightly with plastic wrap, leaving a small opening. Using a smoking gun filled with your preferred wood chips (hickory or applewood work well), inject smoke into the bowl for 5-10 minutes. Let sit, covered, for 15 minutes to infuse the smoke. (If you don't have a smoking gun, you can gently roast artichoke halves with wood chips in a covered baking dish in the oven at 350°F / 175°C for 20 minutes.)
~30 min - 2
Make the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice (from half the lemon), minced garlic, 3 tablespoons of olive oil, 2 tablespoons of water, salt, and pepper until smooth and creamy. Add more water if needed to reach desired consistency.
~5 min - 3
Combine salad ingredients: In a large bowl, gently combine the rinsed cannellini beans, smoked artichoke hearts (halved or quartered if large), and the mixed bitter greens.
~2 min - 4
Dress and serve: Pour the lemon-tahini dressing over the salad. Toss gently to coat all ingredients. Squeeze the remaining half lemon over the salad for a fresh burst of acidity. Garnish with toasted pine nuts if desired.
~3 min
Tips
- For an extra layer of flavor, you can briefly sauté the cannellini beans with a clove of garlic and a drizzle of olive oil before adding them to the salad.
- This salad is best served immediately to preserve the crispness of the greens and the smoky aroma of the artichokes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture of the greens will soften.
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