Cannellini Aglio e Olio with Artichokes
I saw this recipe on Facebook recently, and it looked delicious, filling, and healthy. I gave it a try the other night, and it was really good. I had mine on toasted sourdough, and made some chicken for Ted. Maya had too much lunch that day, wasn’t hungry for dinner, so I don’t know if she would have enjoyed it or not…she’s not a big fan of artichokes. The recipe is from Smitten Kitchen, and her picture is about 15x better than mine. The salad is one my step-mom makes a lot that we really like, with apples and avocado. It was a perfect night for a really fast dinner, because I had to work late. The recipe below serves 2, and I doubled it. This was a good move, because I had leftovers cold for brunch the next day, and Ted took some to work with him. Very tasty.
Cannellini Aglio e Olio with Artichokes
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, peeled and thinly sliced
- Salt and red pepper flakes
- 1 15-ounce can cannellini beans, drained and rinsed (about 1 3/4 cups)
- Half a 14-ounce can artichoke hearts, drained, chopped
- 1/4 cup chopped flat-leaf parsley
- Grated parmesan or pecorino romano (optional) (OK, not optional in my book, but without this would be vegan)
Directions
Heat oil, garlic, and a pinch or two of pepper flakes over medium-low in a medium skillet. Let cook for 3 to 5 minutes, until garlic is just barely golden at the edges. Add drained cannelini beans and stir to combine. Add salt, to taste. Cook beans in garlic oil for 3 to 4 minutes, adding a tablespoon of water if it looks dry. Stir in artichoke hearts and cook, stirring, for 1 minute, just to warm. Taste for seasoning and add more salt and/or pepper, if needed. Stir in parsley. Eat as-is, ladled over firm slices of toast, and/or finished with parmesan or pecorino cheese.
18 Comments
Nicole MacPherson
Mmmm that looks great! I’m going to give it a try!
J
I hope you enjoy it!
ernie
This looks amazing. I’m not able to do beans right now because of low FODMAP, but maybe in the near future I’ll be back to eating regular food minus gluten and I’ll give it a go.
J
Stupid dietary restrictions! I hope you are able to eat beans again in the near future. They are so good for you (except when they cause problems!)
Margaret
I would love this–with lots of cheese!!
J
Cheese was not optional in my book!
StephLove
Looks diabetic-friendly.
J
Definitely! I had it as my meal, on toast, and my husband (who is fighting diabetes) had his as a side, with chicken.
PocoBrat
I got so excited as the picture loaded because I LOVE artichokes! Going to try this…
(Still unconvinced apple and avocado can coexist in the same salad tho’!)
J
Maya, that salad is SO GOOD. You need to give it a try. Ted’s birthday party is Saturday, please come and you will get to taste it yourself. 😉
NGS
Did I read cook beans for 3-4 minutes?! 3-4 minutes?! Are they even warm all the way through. I can tell you that in my house, I would need to cook the beans for 20-30 minutes to meet the standards of the other person who lives in this house. I’m starting to wonder if this is why other people can make dinner in 30 minutes and I’m over here spending hours in the kitchen…
J
The beans are cooked already, since they’re canned, so you’re just warming them. I definitely cooked them longer than 3 or 4 minutes, but not a lot more. Maybe 6 or 7, then 3 more with the artichokes?
Suzanne
This sounds very intriguing… I like cannelini beans, and I like artichokes. I feel like the combined textures wouldn’t appeal to me, though. But maybe I could replace the beans with some pasta, lol. (I am every recipe blogger’s worst nightmare.)
J
This is a riff on a pasta dish, where they replace pasta with beans. So your instincts are right Suzanne!
Jenny
Oh, YUM. I know exactly who would love this- my husband. He would want to add some pasta, and then it’s the perfect meal for him.
J
It’s really simple, and delicious!
Diane
Cannellini beans are one of those quiet heros of my pantry – I throw them in so many things when i feel like the dish could use more protien. This looks really good. I might be the only one in my house that likes artichokes, so this would be a perfect lunch for me on those days when I’m home and eveyrone is at work or school!
I clicked over to the recipe and I don’t know what magical beans Deb Perelman uses, but I’ve never had beans come out of the can looking that pristine.
J
I think this is a perfect meal to keep for yourself, OR you could just omit the artichokes if you were so inclined. I agree, what beans does she use? Maybe she rehydrates dry beans and cooks them and then lies about it?