Artichoke Hearts & Baby Limas

If you are looking for a healthy and satisfying salad that is easy to make and full of flavor, look no further than this recipe for artichoke hearts and baby limas salad. This salad combines tender lima beans, roasted artichoke hearts, capers, parsley, and a tangy sherry vinaigrette for a refreshing and hearty dish that can be enjoyed warm or cold.

To make this salad, you will need the following ingredients:

• 1 pound dried lima beans, soaked overnight
• 1 small onion, halved
• 1 stalk celery, halved
• 1 carrot, halved
• Coarse salt
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons sherry vinegar
• 30 ounces jarred water-packed artichoke hearts, drained, patted dry, and halved
• 2 tablespoons salt-packed small capers, soaked and drained
• 1/3 cup chopped fresh flat-leaf parsley
• Red pepper flakes

The first step is to cook the lima beans until they are tender but not falling apart. To do this, cover the beans, onion, celery, and carrot with water in a large saucepan and bring to a boil. Then reduce the heat and simmer for about 35 to 40 minutes. Season with salt and drain, discarding the vegetables. In a large bowl, toss the beans with 1/4 cup of oil and the vinegar. Let them cool slightly.

The next step is to roast the artichoke hearts until they are golden and crisp. To do this, preheat the oven to 450°F and toss the artichoke hearts with the remaining 2 tablespoons of oil on a rimmed baking sheet. Roast them for 15 to 20 minutes, flipping once.

The final step is to assemble the salad by adding the capers and parsley to the beans and seasoning with salt and red pepper flakes. Drizzle with more oil if desired and serve warm or at room temperature.

This salad is a great way to enjoy the nutty flavor of lima beans and the tender texture of artichoke hearts. It is also rich in protein, fiber, antioxidants, and vitamins. You can serve it as a main course or as a side dish with grilled meat or fish. Enjoy!