Artichoke and herb salad with white beans

From: Vegetables with Vitality

 

Serves: 4
Yield: 4 servings
Ready in: 15 mins (10 mins prep - 5 mins cook)

4 artichoke hearts (in oil and vinegar, from a jar or tin)
100 g ham, in one piece
4 tablespoons olive oil
2 cloves garlic, finely chopped
4 tablespoons dry white wine
4 sprigs thyme, leaves finely chopped
2 sprigs marjoram, leaves finely chopped
1 sprig rosemary, leaves finely chopped
1⁄2 cup (40 g) finely chopped fresh flat-leaf parsley
1 1⁄3 cups (250 g) drained and rinsed canned white beans
2 roma tomatoes, sliced
150 g rocket, torn into small pieces
salt and freshly ground black pepper
2 to 3 tablespoons lemon juice

Cut artichoke hearts into even pieces. Dice ham, discarding any excess fat.

Heat 2 tablespoons oil in a nonstick pan. Add garlic, cook, stirring, just until transparent. Add artichoke pieces and wine. Cook over high heat, covered, 2 minutes. Add ham and herbs; heat briefly. Set pan aside and let mixture cool to lukewarm. Transfer to a serving bowl.

Add beans, tomatoes and rocket to artichoke mixture. Add salt, pepper and remaining lemon juice and oil to taste.