White Beans with Feta and Artichokes

  • Yield 6 servings

Serve this bean and artichoke combo over a bed of field greens or chopped romaine with slices of toasted French bread.


2 cups dried white beans or 3 cups drained and rinsed canned white beans
1 (10-ounce) box frozen artichoke hearts or 1 cup drained canned artichoke hearts
1/2 cup minced red onions
3 tablespoons minced parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried red chile flakes
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
8 ounces feta cheese, crumbled


  1. If using dried beans, pick them over and discard any stones. Place dried beans in water to cover and let soak overnight. Drain, rinse and cover with fresh water, bring to a boil, reduce heat and simmer 1 1/2 hours or until beans are tender.
  2. Mix  beans (cooked or canned ones) and remaining ingredients except feta. Toss to combine. Add feta cheese and serve at room temperature.



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