My cousin brought this to a party I had in November, and I have been obsessed with it ever since! It is delicious! It’s is great on pita wedges for an appetizer, or just as a side salad, or my favorite is the leftovers with smoked sardines or salmon. I don’t think you have to roast the artichokes or the garlic, but it just makes it even more marvelous if you take the time for it! I do recommend taking the time to finely dice the the cucumber, artichoke, and olives. It makes each bite a blend of all the ingredients.
- Preheat your oven to 400 Degrees.
- 1 Cup White Beans
- 1 Cup Artichoke Hearts (frozen or caned, but not the marinated ones)
- 3/4 Cups finely diced cucumber
- 1/2 Cup Feta
- 1/4 Cup diced Red onion or 1/8 Cup Shallot
- 15-20 Kalamata Olives sliced
- 2-3 Large Garlic Cloves
- 1/2-2 TBS Olive Oil
- 1/2 TBS Red Wine Vinegar
- 1/2 TBS Parsley
Place the garlic and artichoke hearts on a baking sheet. Drizzle with olive oil. Roast for about 15 – 20 minutes.
Meanwhile, Toss the white beans, cucumber, feta, red onion, olives, and parsley into a medium size bowl.
When the garlic and artichokes are finished roasting take them out of the oven to cool. Toss the artichokes in the bowl with the rest of the ingredients.
Chop and smash the garlic. Add the garlic, olive oil, and red wine vinegar to a small bowl or mortar and pestle. Squish and stir until the garlic is well blended with the oil and vinegar.
Add it to the bowl. Toss it up. Enjoy!