Go Back
+ servings
Warm Braised Baby Artichoke Salad with White Beans and Manchego: A warm artichoke salad accompanied by white beans and flavored with caper dressing and manchego cheese.

Warm Braised Baby Artichoke Salad with White Beans and Manchego

This Warm Braised Baby Artichoke Salad with White Beans and Manchego is a super flavorful winter salad made with cooking baby artichokes with white beans, capers, fresh herbs, and lemons. To finish it up, it is topped off with shavings of manchego cheese. It is a perfect salad recipe to make using baby artichokes when they are in season.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 422kcal


For braised baby artichokes:

  • 4 cups of water
  • 1 lemon
  • 20-24 baby artichokes
  • 3 tablespoons of olive oil
  • 6-7 sage leaves chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 black pepper freshly ground
  • 2 bay leaves

For the salad:

  • 1 15 oz. can of white (Cannellini or Navy) beans, drained and rinsed
  • 1/2 cup of capers drained
  • 1/2 cup of chopped fresh parsley
  • salt and pepper
  • 4 oz. or a small block of Manchego cheese shaved
  • lemon wedges to serve it with


  • Place water in a large bowl. Squeeze the lemon into the water. Place the squeezed lemon halves in the water as well. Remove the tough outer leaves of the artichokes. Cut in half and trim pointy tops and stems. Drop them into the bowl.
  • Heat olive oil in a large sauté pan with a lid over medium heat. Add in the chopped sage leaves. Fry leaves for a minute. Stir in the garlic and cook stirring constantly for 30 seconds.
  • Using a slotted spoon, fish out the baby artichokes and transfer them to the sauté pan. Pour in 1 1/2 cup of the lemon&water into the pan as well. Discard the rest of the water. Give it a large stir, season it with salt and pepper, put the lid on, and cook in medium-low heat for 15-20 minutes or until artichokes are tender.
  • When baby artichokes are cooked, spoon them out and place them into a large mixing bowl. Let the remaining liquid reduce until 1/2 to 3/4 cup remains, 10 minutes or so.
  • To assemble: Add in the white beans, capers, and parsley into the bowl with the artichokes. Pour the warm reduced liquid over the salad. Taste for seasoning and add in if necessary. Give it a gentle stir.
  • Transfer the salad into a large oval serving plate. Shave thin slices of Manchego cheese over the top. Serve, while still warm, with lemon wedges.
  • The salad is still good when it is served cold. As long as it is kept in an airtight container in the fridge it will keep its freshness for 2 days.


Serving: 4g | Calories: 422kcal | Carbohydrates: 50g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 1617mg | Potassium: 79mg | Fiber: 25g | Sugar: 8g | Vitamin A: 4613IU | Vitamin C: 34mg | Calcium: 488mg | Iron: 8mg