Marinated artichoke and cannellini bean salad

This vegan-friendly salad combines the texture and flavours of artichoke and cannellini beans with the crunch of pine nuts.

Recipe «Marinated artichoke and cannellini bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 4 minutes. To make this dish at home by prescription from the author Gomer would need: 340g jar marinated artichoke hearts, 400g can cannellini beans, drained, rinsed, 2 tbsp pine nuts, toasted, 1 bunch rocket, 2 tbsp lemon juice , 1/4 cup small fresh flat-leaf parsley leaves .

Ingredients:

• 340g jar marinated artichoke hearts 
• 400g can cannellini beans, drained, rinsed 
• 2 tbsp pine nuts, toasted 
• 1 bunch rocket 
• 2 tbsp lemon juice 
• 1/4 cup small fresh flat-leaf parsley leaves 

Instructions

1. Drain artichokes, reserving 1 tablespoon of the marinade.
2. Heat a greased chargrill pan on medium-high heat. Cook artichoke in batches, for 2 to 3 minutes each side or until charred and heated through. Transfer to a large heatproof bowl.
3. Add beans, pine nuts and rocket to warm artichoke. Place lemon juice and reserved marinade in a screw-top jar. Season with salt and pepper. Secure lid. Shake well. Pour over salad. Add parsley. Toss gently to combine. Serve.