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.
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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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