This recipe, which combines shredded Romano cheese, olive oil, and freshly ground black pepper, is typically Italian.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon ground red pepper
- 1 (15 ounce) can navy beans, drained and rinsed
- 1 (14 ounce) can marinated artichoke hearts, drained and quartered
- ½ teaspoon freshly ground black pepper
- salt to taste
- ¼ cup grated Romano cheese
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 9 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 967 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This is great! The navy beans taken into another level with the crispy outsides! The salty flavors from the artichokes topped with the cheese. My 10 year old couldn’t get enough! Changed nothing. Dinner will be ready quick!
Yummy! And healthy 🙂 And super easy!!!
I started from dried beans that I’d hydrated a day or so before. I boiled the beans before adding them to the recipe (to simulate canned beans) but I must have boiled them too long because they turned to mush. Next time I’ll only briefly boil them and see if I can get a less mushy consistency. Other than that one texture issue, the flavors were great.
I really liked this. I was looking for something different, and something I already had in the house.Next time i won’t use so much of the red ground pepper. My child’s father state it was good but it was too much artichokes in it, so next time i think i will use two cans instead of one. I also use parmesan instead of romano since I already had that.
It was pretty good. In the future I’ll probably only use half of the artichokes and scale back the garlic because they tend to overwhelm the dish.
Good flavor but my can beans never got crisp. In fact, they turned to mush as I expected they would. Canned beans hold too much moisture and are already too soft to pull any kind of “crisp” off. Like I said, the flavor is good but I think the only way to pull this off successfully is to cook up some dried beans beforehand, under cook them a bit, and let them drain really really well before you ever begin. I saw some complaints about the marinated artichokes but this is what I used and I have no complaints there at all.
I reduced the oil, substituted in red pepper flakes, used plain artichokes (not marinated) and left out the cheese. The dip was pretty good, I will make this again. The red pepper was key. And I think lemon juice would help also.
This was a different recipe. We love beans and artichokes, but something about this didn’t turn out right. The beans were mush and the dish tasted very pickled possibly because the artichokes were marinated. I was able to eat what I put on my plate, but hubby couldn’t. I threw is away. Possibly non-marinated artichokes would work better.
Quick and easy. Boyfriend loved it. I skipped the cheese.
It is surprisingly very good! I didn’t think the flavors would blend well, but they did. Only problem was that the garlic burned (maybe I had the oil too hot), but otherwise very good and very filling. Even my husband liked it and he’d never had artichokes before!
very yummy! didn’t get 4 servings, unless it was supposed to be a side item. also, i’m not a fan of the whole dish being the same color, so i added some chopped fresh parsley. the flavors were good & it was super easy! i will be making this again.