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Gallery Seared Artichokes with Warm White-Bean Salad Credit: Con Poulos Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist Kosher salt and freshly ground pepper 2 large (or 4 small artichokes) (1 1/2 pounds total) 1 lime, halved 1/2 cup mayonnaise 1/4 cup extra-virgin olive oil, divided, plus more for serving 2 slices (each 1/2 inch thick) rustic sourdough bread, torn into small pieces (about 2 cups) 3 cloves green garlic, or 2 cloves regular garlic, sliced (about 1 tablespoon) 2 cups cooked white beans (or a 15-ounce can), plus 1 1/2 cups bean-cooking liquid or water 1/2 cup thinly sliced celery hearts, plus 1/4 cup pale-green inner leaves 1/4 cup fresh parsley leaves, plus more for serving 1 tablespoon red-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for serving (optional)
Cook’s Notes The artichokes can be steamed ahead and refrigerated in an airtight container for up to three days.
Gallery Seared Artichokes with Warm White-Bean Salad Credit: Con Poulos
Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 4
Gallery
Seared Artichokes with Warm White-Bean Salad Credit: Con Poulos
Seared Artichokes with Warm White-Bean Salad
Credit: Con Poulos
Seared Artichokes with Warm White-Bean Salad
Recipe Summary prep: 30 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 25 mins
Servings: 4
prep: 30 mins
total: 1 hr 25 mins
prep:
30 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- Kosher salt and freshly ground pepper 2 large (or 4 small artichokes) (1 1/2 pounds total) 1 lime, halved 1/2 cup mayonnaise 1/4 cup extra-virgin olive oil, divided, plus more for serving 2 slices (each 1/2 inch thick) rustic sourdough bread, torn into small pieces (about 2 cups) 3 cloves green garlic, or 2 cloves regular garlic, sliced (about 1 tablespoon) 2 cups cooked white beans (or a 15-ounce can), plus 1 1/2 cups bean-cooking liquid or water 1/2 cup thinly sliced celery hearts, plus 1/4 cup pale-green inner leaves 1/4 cup fresh parsley leaves, plus more for serving 1 tablespoon red-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for serving (optional)
Directions
Fill a large pot with 1 inch water and bring to a simmer; season generously with salt. Using a serrated knife, trim top third off each artichoke and rub all over with one lime half.
Place artichokes in pot, stem-sides up; cover and cook until hearts are easily pierced with the tip of a knife, 20 to 30 minutes (depending on size). Let cool slightly, then halve artichokes and scoop out chokes. Stir together mayonnaise and juice of remaining lime half; season lightly with salt.
Heat 2 tablespoons oil in a large straight-sided skillet over medium. Add bread and cook, stirring, until golden and crisp, 5 to 6 minutes. Transfer to paper towels; season with salt. Wipe skillet clean; swirl in remaining 2 tablespoons oil. Season artichokes with salt and pepper; add to skillet, cut-sides down. Cook until golden, 1 to 2 minutes. Transfer to a plate.
Add garlic to skillet and cook until fragrant and just golden, about 30 seconds. Carefully stir in beans with cooking liquid; season (there will be some steam and spattering). Bring to a simmer and cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Remove from heat and stir in celery, parsley, vinegar, and red-pepper flakes. Transfer to bowls, top with artichokes and croutons, and serve with lime mayonnaise and more oil, red-pepper flakes, and parsley.
Cook’s Notes The artichokes can be steamed ahead and refrigerated in an airtight container for up to three days.
Cook’s Notes
The artichokes can be steamed ahead and refrigerated in an airtight container for up to three days.
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