Grilled Baby Artichoke, Gigante Beans and Feta Sala

Name: Grilled Baby Artichoke, Gigante Beans and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces Gigante beans, cooked; 8 baby artichoke halves, blanched and grilled; 1 cup toasted garlic vinaigrette; 1/2 roasted red pepper, torn into 3 pieces; 4 fresh basil leaves; 2 ounces French Feta cheese; 1/4 -ounce Baby arugula; 1 -ounce toasted garlic and red wine vinaigrette; 1/4 -ounce basil oil; Kosher salt and black pepper; 8 tablespoons canola oil; 1 1/2 tablespoons thinly sliced garlic; 4 tablespoons red wine vinegar; 1 1/2 tablespoons fresh chopped oregano; 1 1/2 tablespoons minced shallots; 4 tablespoons extra-virgin olive oil; Salt, pepper, to taste; 1/2 teaspoon sugar

Servings: persons

2 ounces Gigante beans, cooked
8 baby artichoke halves, blanched and grilled
1 cup toasted garlic vinaigrette
1/2 roasted red pepper, torn into 3 pieces
4 fresh basil leaves
2 ounces French Feta cheese
1/4 -ounce Baby arugula
1 -ounce toasted garlic and red wine vinaigrette
1/4 -ounce basil oil
Kosher salt and black pepper
8 tablespoons canola oil
1 1/2 tablespoons thinly sliced garlic
4 tablespoons red wine vinegar
1 1/2 tablespoons fresh chopped oregano
1 1/2 tablespoons minced shallots
4 tablespoons extra-virgin olive oil
Salt, pepper, to taste
1/2 teaspoon sugar

1
First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade.
2
Do this while they are still warm from cooking so they absorb the marinade as they cool.
3
It is best to prepare these the day before so they fully take on the flavor of the marinade.
4
Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette.
5
Season with a pinch of pepper, as the feta is already salty.
6
Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.
7
Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.
8
Garnish the edge of the salad with basil oil.
9
Toast sliced garlic in 2 tablespoons canola oil.
10
Whisk together the toasted garlic and all other ingredients except the remaining oils.
11
Slowly whisk the oil into the vinegar mixture to emulsify.
12
Season with salt, pepper, sugar.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ounces Gigante beans, cooked, 8 baby artichoke halves, blanched and grilled, 1 cup toasted garlic vinaigrette, 1/2 roasted red pepper, torn into 3 pieces, and more.

Yes, Grilled Baby Artichoke, Gigante Beans and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Baby Artichoke, Gigante Beans and Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions