Cleopatra's Artichoke and Cannellini Bean Salad

Artichoke & Cannellini Bean Salad / Howick Hospice Recipe book : FEAST THE MIDLANDS (p)

Jackie Cameron
“A great take on the normal bean salad: Cleopatra’s Artichoke and Cannellini Bean Salad served with, as Richard recommends, one of my favourite afternoon wines; Gewurztraminer... sounds like a dream come true.”
— Jackie Cameron

Artichoke and Cannellini Bean Salad

This salad makes a total meal when served with griddled ciabatta bread. Using simple ingredients this can be made in a flash for a simple Mediterranean lunch. It is even better the next day when all the flavours have had time to mend.

Serves 4-6

Ingredients:

  • 2 Gloves garlic peeled and crushed         
  • 4 tsp extra virgin olive oil
  • 1 large lemon, juice and zest
  • 2 tsp mint, chopped
  • 600g artichokes, preferably bottled
  • 400 cannellini beans, well drainedand rinsed
  • 175g feta, hand crumbled

Method:

  1. Mix the garlic with olive oil, lemon juice and zest, and herbs.
  2. Separately, mix together the artichokes, beans and feta and then add the oil and herb mixture.
  3. Mix well and leave for at least an hour at room temperature before serving.
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