If you run into baby artichokes in your market, be sure to grab them. Although a little labor-intensive to prepare, they are delicious in this vegetarian bean salad. If you don't have baby artichokes, you can use fresh artichoke bottoms or, in a real pinch, canned hearts.
10 fresh baby artichokes, peeled and quartered
2 cups (1-inch) diagonally cut asparagus
1/3 cup thinly sliced radishes
3 tablespoons thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can Great Northern beans or other white beans, rinsed and drained
How to Make It
Steam the artichokes, covered, for 10 minutes or until tender. Steam the asparagus, covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl, and gently stir in artichokes and asparagus.