Roasted White Beans with Artichoke
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted white beans with artichoke dish is one of my go to weeknight dinners because it comes together in just 45 minutes total and relies on pantry staples you probably already have on hand. White beans are packed with fiber and protein, making them incredibly satisfying and nourishing. The combination of garlic, fresh herbs, and a squeeze of lemon juice transforms these humble ingredients into something restaurant worthy, while the smoked paprika adds a subtle depth that keeps everyone guessing what makes it so delicious. It's simple, wholesome, and honestly one of the easiest ways to get a vegetable forward meal on the table.
Ella x
Ingredients
- 2 canscanned white beans(drained and rinsed thoroughly)
- 283 gfrozen artichoke hearts(thawed and patted dry)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- ½ teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsgrated parmesan cheese(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Tip: Using parchment paper makes cleanup easier and prevents sticking.
- 2
In a large bowl, combine the drained white beans and thawed artichoke hearts. Make sure both are completely dry to achieve maximum crispiness.
Tip: Pat the artichoke hearts dry with paper towels for better roasting results.
- 3
Drizzle the olive oil over the beans and artichokes, then sprinkle with minced garlic, lemon juice, thyme, rosemary, smoked paprika, red pepper flakes, salt, and black pepper.
Tip: Add the lemon juice last to prevent the beans from getting soggy before roasting.
- 4
Toss everything together gently but thoroughly, ensuring all vegetables are evenly coated with the oil and seasoning mixture.
Tip: Use a rubber spatula to avoid crushing the beans while mixing.
- 5
Spread the mixture in a single layer on the prepared baking sheet, spacing items out as much as possible for even roasting.
Tip: Don't overcrowd the pan; use two baking sheets if necessary for better browning.
- 6
Roast for 25-30 minutes, stirring halfway through the cooking time, until the beans are golden and crispy and the artichoke hearts are caramelized at the edges.
Tip: The beans should make a rattling sound when you shake the pan when they're fully roasted.
- 7
Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring to a serving dish.
Tip: Allowing a brief rest helps the beans retain their crispiness.
- 8
Taste and adjust seasonings as needed. Top with grated Parmesan cheese if desired and serve warm or at room temperature.
Tip: This dish can be made ahead and reheated in a 350°F oven for 5-10 minutes to restore crispiness.
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