Imagine a dish that transports you straight to the sun-drenched landscapes of Italy, where every bite bursts with rich, vibrant flavors and stunning textures. This Warm Braised Baby Artichoke Salad is not just a recipe—it's a culinary journey that combines the delicate earthiness of baby artichokes, the creamy comfort of white beans, and the luxurious sharpness of Manchego cheese. Perfect for those seeking a gourmet experience that's surprisingly simple to create, this dish promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 baby artichokes
- 1 can white beans, drained and rinsed
- 100g Manchego cheese, shaved
- 2 cloves garlic, minced
- 1 lemon, juiced
- 4 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the artichokes by trimming off the tough outer leaves and cutting about 1 inch off the top. Slice each artichoke in half lengthwise and remove the fuzzy choke from the center using a small spoon.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add prepared artichoke halves to the skillet, cut-side down. Cook for 4-5 minutes until they develop a golden-brown color and start to caramelize.
- Flip the artichokes and add drained white beans to the skillet. Sprinkle with salt and pepper. Cook for an additional 5-7 minutes, gently stirring occasionally.
- Squeeze fresh lemon juice over the artichokes and beans, and drizzle with remaining olive oil. Toss gently to combine and ensure even coating.
- Remove from heat and transfer the warm artichoke and bean mixture to a serving platter.
- Top with shaved Manchego cheese, allowing the residual heat to slightly melt the cheese.
- Garnish with fresh chopped parsley and an additional drizzle of olive oil.
- Serve immediately while warm, with crusty bread on the side if desired.
Tips
- • Choose fresh, firm baby artichokes with tight, compact leaves for the best flavor and texture. • When trimming artichokes, use a sharp knife and work quickly to prevent browning. • Toast the Manchego cheese briefly under the broiler for an extra caramelized finish. • Don't rush the caramelization process—letting artichokes develop a golden-brown crust enhances their natural sweetness. • For added depth, consider adding a pinch of smoked paprika or red pepper flakes. • Always serve immediately to enjoy the warm, melty cheese and the artichokes at their peak flavor. • Pair with a crisp white wine like Pinot Grigio to complement the dish's Mediterranean profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 25mg
