Main content

Artichoke and Broad Bean salad

A beautiful cold salad that can be thrown together in no time at all. Serve on a stylish platter with crusty bread on the side.



  • 1.

    Cook the broad beans in boiling water until al dente. Drain and allow to cool. Cut the artichoke in half and place in a large bowl with the broad beans and salad leaves. Break in the goat’s cheese into small pieces, add in the sun-dried tomatoes and the butter beans.

  • 2.

    Place the extra virgin olive oil and the balsamic vinegar in a tall glass, add in 2 pinches of salt and 2 pinches of pepper.  With a fork, stir well until all flavours are blended. Drizzle the dressing all over the salad, mix well using your hands and serve immediately with your favourite bread.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Artichoke and Broad Bean salad.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine