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Roasted Baby Artichoke and White Bean Panzanella

Servings: 4 to 6

I urge you to use dry cannellini beans that have been cooked until tender for this recipe. They have a wonderfully meaty texture that’s worth the extra effort. Canned cannellini beans are a bit too soft for my taste; however, you can use them in a pinch. Ricotta salata and pecorino are wonderful alternatives to Parmesan.


For the dressing

  • 1/2 packed tsp. finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 Tbs. minced shallot
  • 1 large clove garlic, smashed
  • Fine sea salt
  • 1/4 cup extra-virgin olive oil

For the panzanella

  • 2 lemons
  • 2 lb. baby artichokes
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp. crushed red pepper flakes
  • Fine sea salt
  • 4 cups (6 oz.) ciabatta, crust removed and cut into 3/4-inch cubes
  • 1 cup dried cannellini beans, cooked according to package instructions; or 3 cups canned beans (two 15.5-oz. cans), well drained and rinsed
  • 5 oz. baby arugula (about 5 cups)
  • 1/4 cup loosely packed fresh mint, finely sliced into thin ribbons
  • 2 oz. Parmigiano-Reggiano, shaved into wide, thin ribbons with a vegetable peeler (about 2/3 cup)

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 10
  • Sodium (mg): 530
  • Carbohydrates (g): 41
  • Fiber (g): 15
  • Sugar (g): 2
  • Protein (g): 14


Make the dressing

  • In a small bowl, whisk the zest, lemon juice, shallot, garlic, and  1/8 tsp. salt. Slowly stream in the oil while you whisk quickly until combined. Season to taste with more salt.

Make the panzanella

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Fill a medium bowl with 8 cups of cold water. Zest and juice one lemon. Reserve the zest and set aside. Slice the other lemon into wedges for serving. Put the lemon juice and the squeezed lemon halves into the bowl of water. (This acidulated water will be used to prevent the artichokes from browning.)
  • Prepare the artichokes for roasting, cutting them lengthwise into quarters and placing the pieces in the lemon water.
  • Drain the artichokes, leaving them slightly damp, and toss with 2 Tbs. of the oil, the pepper flakes, and 1/4 tsp. salt. Spread them cut side down on a large unlined rimmed baking sheet, and roast until they begin to brown, about 15 minutes. Toss the artichokes, and spread them out again, leaving room between them. Cook until they are crisp and golden-brown all over, another 10 to 12 minutes.
  • Meanwhile, put the ciabatta in a medium bowl with the remaining 2 Tbs. oil and two generous pinches of salt, and toss until= evenly coated. Spread the bread on a large rimmed baking sheet, and bake, tossing after 10 minutes and continuing to toast until golden and crisp, 2 to 5 minutes more. Let cool completely.
  • In a large shallow serving bowl, combine the dressing and beans. Add the arugula, mint, and three-quarters of the cheese, and toss gently. Add the toasted bread and toss again. Fold in about half of the artichokes. Season to taste with salt. Top with the remaining artichokes and cheese, and a dusting of the reserved lemon zest. Let the salad sit for 20 to 30 minutes before serving with lemon wedges on the side.


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Reviews (1 review)

  • fortkcook | 03/15/2019

    Wonderful early spring dish. Per the recipe, I started with dried beans...though I was thinking it would also be good with fresh favas, which come in around the same time as artichokes. I turned this into a complete supper by combining with another FC recipe -- crispy chicken breasts with lemon and capers -- which I sliced and fanned out over the salad on a large platter. Perfection!

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