Any recipe that includes artichokes is usually one that I will adore. And lately any recipe that includes navy beans is one that I will adore. So creamy and perfect – they add a decadent element to any meal. This comes together so fast it is hard to believe that it could be so good.
As I was reaching for the olive oil to give my salad a final drizzle the truffle oil caught my eye. I’m so glad that little bottle was at the front of my cupboard - the truffle oil made this salad. I’m sure it would have been great with a splash of olive oil but the truffle took it over the top.
Navy Beans & Artichoke Salad adapted from Vegan Yum Yum
Heat 1 Tbsp olive oil in sauté pan. Add 1 cup beans, 1 can quartered artichoke hearts and 1 clove roasted garlic. Season with salt and pepper and heat until hot. Serve over greens and sprinkle with truffle oil (or olive oil) and a bit of fresh parmesan cheese.