Roasted Baby Artichokes with Super Parmy White Beans

Garlic parmesan broth wins again! In this recipe, the easy-to-make elixir adds some extreme depth of flavor to creamy cannellini beans. Top them with roasty baby artichokes, my favorite springtime treat, pine nuts, and lots of lemon, and you have a dreamy side dish for your next outdoor get together.


  • Personally, I don’t soak my beans, but you certainly can if you want to cut down on cooking time. While the garlic broth and beans do take awhile, its mostly inactive. Set them on the stove during your next zoom meeting and they will be ready by dinner time.

Serves 6 as a side


For the beans

  • Olive oil
  • 3 heads garlic
  • 3 quarts water
  • 1-2 parmesan rinds
  • 15 oz dry cannellini beans
  • 1 tbsp better than bouillon roasted vegetable base 
  • 2 cups freshly grated parmesan or pecorino romano 
  • Lots of fresh black pepper
  • ½ cup half and half 
  • 1 tbsp chopped thyme
  • 1 tbsp chopped oregano 
  • Salt to taste

For the artichokes

  • 20 baby artichokes 
  • 2 lemons, 1 zested 
  • Olive oil 
  • 3 cloves garlic, minced
  • ¼ cup pine nuts
  • Chili flakes to taste
  • ½ cup parsley
  • Salt and pepper to taste

For the beans

  1. Heat a large pot over medium heat and add enough olive oil to coat the bottom. 
  2. Cut each garlic head in half widthwise, exposing the cloves. 
  3. Place the garlic in the pot, cut side down, and let sizzle for about 2 minutes, or until you can really smell the garlic. 
  4. Turn the heat to low and add the water and the parmesan rind(s). Bring to a boil them reduce to a simmer. Gently simmer for 1 hour. 
  5. At the 1 hour mark, remove the garlic heads from the liquid. Don’t bother removing any individual cloves that have fallen out.
  6. Add the beans and the better than bouillon and return to a simmer. Cook until the beans are very tender but not falling apart. About 1 hour for soaked beans and 2-3 for unsoaked. 
  7. Once the beans are tender, reduce the heat and add the parmesan. Stir vigorously to combine. 
  8. Add a LOT of black pepper, along with the half and half and herbs. Simmer until thickened to your liking. Taste and adjust seasoning as needed, then cover until ready to serve. 

For the artichokes

  1. Preheat the oven to 450 degrees.
  2. In a large bowl, combine the juice of 1 lemon with enough water to fill half way, along with some ice cubes.
  3. Cut off the stem and the top ½ inch of each artichoke. Remove the tough outer leaves with your fingers, exposing the yellowish tender leaves within (the heart). Cut each artichoke in half. Baby artichokes don’t require you to remove the tough “choke,” but you will need to do this if using larger ones. Place each trimmed choke into the water as you go.
  4. Once all the artichokes are trimmed and you are ready to cook them, drain and use a towel to get them as dry as possible.
  5. Heat a large oven safe skillet over medium heat on the stove top. Add enough olive oil to coat the bottom of the pan.
  6. Add the artichoke, cut side down, and cook until that side is deeply browned, 3-4 minutes.
  7. Drizzle more olive oil on top of the artichokes along with a generous amount of salt and transfer the skillet to the oven.
  8. Cook until the artichokes are fork tender and the outsides are crisped, about 8-10 minutes.
  9. Remove the artichokes from the oven and return to the stove top over medium low heat. Add the garlic, chili flakes, pine nuts, and lemon zest and saute for 1-2 minutes. Taste and adjust seasoning as needed.
  10. Add ½ of the parsley, stir, and remove from heat.


  1. If needed, reheat the beans, then pour into a large serving dish. 
  2. Top with the artichokes and the rest of the parsley. 
  3. Squeeze an entire lemon over the artichokes and top with a drizzle of olive oil, crunchy salt, and freshly grated pepper.