Shrimp, Artichoke And White Bean Salad

By Moira Hodgson

Published June 8, 1991

Total Time
1 hour plus overnight soaking for beans
Rating
5(14)
Comments
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Featured in: FOOD; Preparing Salad Days for the Summer

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Ingredients

Yield:4 to 6 servings

FOR THE BEANS

  • 1 pound white beans

  • Coarse salt and freshly ground pepper to taste

  • 1 tablespoon Dijon mustard

  • 4 cloves garlic crushed

  • 2 to 3 tablespoons white-wine vinegar

  • ½ to ¾ cup extra-virgin olive oil

  • 3 plum tomatoes, seeded and chopped

FOR THE ARTICHOKES

  • 2 pounds baby artichokes

  • ½ lemon

  • 3 tablespoons olive oil

  • 2 tablespoons fresh chives, finely chopped

FOR THE SHRIMP

  • 2 pounds medium shrimp soaked for 1 hour in cold salted water

  • 1 cup dry white wine

  • 1 cup fish stock or clam juice

  • Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)

  • 1 onion, sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

72 grams carbs; 244 milligrams cholesterol; 790 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 23 grams fiber; 1310 milligrams sodium; 55 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).

  2. Step 2

    Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.

  3. Step 3

    Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.

  4. Step 4

    Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.

  5. Step 5

    Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.

  6. Step 6

    To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.

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Ratings

5 out of 5
14 user ratings
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Comments

Esther

I took every available short cut - frozen artichokes, frozen cooked shrimp, canned beans, cherry tomatoes - fabulous hot summer salad over any greens. The recipe did not say to drain the beans but I will when I make this again. Might spice it up again as well.

Esther

I took every available short cut - frozen artichokes, frozen cooked shrimp, canned beans, cherry tomatoes - fabulous hot summer salad over any greens. The recipe did not say to drain the beans but I will when I make this again. Might spice it up again as well.

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