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Ingredients

340g jar marinated artichoke hearts (see note)
400g can cannellini beans, drained, rinsed
2 tablespoons pine nuts, toasted
1 bunch rocket
2 tablespoons lemon juice
1/4 cup small fresh flat-leaf parsley leaves

Method

Step 1 Drain artichokes, reserving 1 tablespoon of the marinade.
Step 2 Heat a greased chargrill pan on medium-high heat. Cook artichoke in batches, for 2 to 3 minutes each side or until charred and heated through. Transfer to a large heatproof bowl.
Step 3 Add beans, pine nuts and rocket to warm artichoke. Place lemon juice and reserved marinade in a screw-top jar. Season with salt and pepper. Secure lid. Shake well. Pour over salad. Add parsley. Toss gently to combine. Serve.

Marinated artichoke and cannellini bean salad

How to make Marinated artichoke and cannellini bean salad

Ingredients

Method