Description
Quick, easy, and full of Mediterranean flavor! 🌿 This White Bean Skillet with Artichokes and sun-dried Tomatoes is the perfect cozy lunch or dinner idea
Ingredients
Scale
- 1 can white beans: Cannellini or great northern beans work best for their creamy texture.
- 2 teaspoons olive oil: Adds richness and enhances the Mediterranean flavors.
- ½ cup marinated artichokes: These bring a tangy, briny element to the dish.
- ¼ cup sun-dried tomatoes: Packed with umami and sweetness.
- Seasonings:
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Optional Garnishes:
- Fresh parsley or basil
- A squeeze of lemon for brightness
Instructions
- Drain and rinse the canned white beans.
- Chop the marinated artichokes into bite-sized pieces if they aren’t already.
- Slice the sun-dried tomatoes into strips.
- Heat 2 teaspoons of olive oil in a skillet over medium heat.
- Add the white beans and sauté for 2-3 minutes until warmed through.
- Stir in the artichokes, sun-dried tomatoes, garlic powder, oregano, salt, and pepper.
- Reduce the heat to low and let the mixture simmer for 5 minutes to allow the flavors to meld. If the mixture looks too dry, add a splash of water or vegetable broth.
- Remove the skillet from heat and garnish with fresh parsley or basil if desired.
- Serve immediately with a side of crusty gluten-free bread or over a bed of greens for a heartier meal.
Notes
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.
Freezer: While beans and artichokes freeze well, the texture of sun-dried tomatoes may change. If freezing, store for up to 1 month in an airtight container and add fresh tomatoes upon reheating.
Make It Ahead: Prep the components (chop the artichokes, slice the tomatoes, rinse the beans) in advance for even faster assembly during the week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch