Cannellini Aglio e Olio with Artichokes

Doesn’t this just look like the most delicious toast to savor with a glass of wine while sitting on the patio enjoying this beautiful Spring weather??


  • 3 tablespoons olive oil
  • 4 garlic cloves, peeled and thinly sliced
  • Salt and red pepper flakes
  • 1 15-ounce cannellini beans, drained and rinsed (about 1 3/4 cups)
  • Half a 14-ounce can artichoke hearts, drained, chopped
  • 1/4 cup chopped flat-leaf parsley
  • Grated parmesan or pecorino romano


Heat oil, garlic, and a pinch or two of pepper flakes over medium-low in a medium skillet. Let cook for 3 to 5 minutes, until garlic is just barely golden at the edges. Add drained cannelini beans and stir to combine. Add salt, to taste. Cook beans in garlic oil for 3 to 4 minutes, adding a tablespoon of water if it looks dry. Stir in artichoke hearts and cook, stirring, for 1 minute, just to warm. Taste for seasoning and add more salt and/or pepper, if needed. Stir in parsley. Eat as-is, ladled over firm slices of toast, and/or finished with parmesan or pecorino cheese.

Courtesy of Smitten Kitchen

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