Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde

Serves: 6 Save

Ingredients (34)

  • For the beans:
  • 1/2 cup dried great northern beans, rinsed and soaked overnight in room- temperature water to cover
  • 1 carrot, halved
  • 1 celery stalk, halved
  • 1/2 yellow onion, peeled
  • 1 small garlic clove, peeled
  • Coarse salt and freshly ground black pepper
  • For the salsa verde:
  • 1 cup fresh flat-leaf parsley leaves, coarse chopped
  • 1 tablespoon drained capers
  • 1 small garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • For the artichokes:
  • 4 to 6 cups homemade chicken stock or prepared low-sodium chicken broth
  • 1 lemon, cut in half
  • 6 large globe artichokes, each 4 to 4 1/2 inches in diameter
  • 3 fresh thyme sprigs
  • 1 carrot, cut in half
  • 1 celery stalk, cut in half
  • 1/2 medium onion, cut in half
  • 1 garlic clove
  • For the creamy garlic dressing:
  • 1 large egg yolk
  • 1 garlic clove, shaved on a Microplane or sliced as thin as possible
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1 1/4 cups canola oil
  • 1/4 cup heavy cream
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • Coarse salt
  • For the arugula salad:
  • 2 cups loosely packed baby arugula
  • 1/2 cup shaved Parmigiano-reggiano

Directions

Learn how to make this recipe at Serious Eats

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish

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