Dinner

Grilled Artichoke & Butter Bean Salad with Gremolata Dressing Recipe

BySana Jeannette April 7, 2026April 7, 2026

Introduction

This Grilled Artichoke & Butter Bean Salad with Gremolata Dressing is a vibrant and satisfying dish full of fresh flavors and textures. The smoky grilled artichokes paired with creamy tofu ricotta and zesty gremolata make it perfect for a light lunch or a unique side.

A white plate on a white marbled surface holds a dish with two main layers: the bottom is a smooth, creamy pale sauce, while the top layer is a mix of grilled artichoke pieces with charred marks, showing green and yellow hues, mixed with creamy beige beans scattered around. The artichokes and beans are coated with a green herb seasoning. In the foreground, a blurred purple flower adds a soft color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Olive oil
390 g can artichoke hearts (drained & halved)

400 g butter beans (drained & rinsed)
200 g extra firm tofu

1 tbsp nutritional yeast
Juice of 1 lemon

1 tbsp capers
Salt & freshly ground black pepper
To serve: lemon zest, crusty bread

30 g fresh parsley (hard stems removed & finely chopped)
2 garlic cloves (minced)
Zest & juice of 1 lemon

Extra virgin olive oil

Instructions

Step 1: Make the gremolata by combining chopped parsley, minced garlic, lemon zest and juice, a pinch of salt and black pepper in a small bowl. Pour in enough extra virgin olive oil to cover, stir gently to keep some texture. Taste and adjust seasoning as needed.
Step 2: Heat a glug of olive oil in a griddle pan over medium-high heat. Grill the artichoke hearts for 2-3 minutes on each side until charred and golden with visible grill marks.

Step 3: In a mixing bowl, combine the warm artichokes with butter beans. Add a few spoonfuls of gremolata and a pinch of salt. Stir well and let marinate for 15 minutes.
Step 4: Prepare the tofu ricotta by blending tofu, nutritional yeast, lemon juice, 1 tbsp water, and a pinch of salt until thick and creamy. Adjust seasoning to taste.
Step 5: Heat a little olive oil in a small frying pan over medium heat. Pat capers dry with paper towels, then fry them for about a minute until crisp.

Step 6: Spread the tofu ricotta over the base of a serving plate. Top with the butter bean and artichoke mixture, sprinkle with crispy capers and lemon zest. Finish with freshly ground black pepper and serve with crusty bread if desired.

Tips & Variations

For a smoky flavor, try adding a pinch of smoked paprika to the gremolata dressing.
Use fresh artichokes if available and steam them before grilling for a fresher taste.

Substitute butter beans with cannellini or chickpeas for a different texture.
To keep the gremolata chunky, avoid blending it completely smooth if using a food processor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can reheat the grilled artichokes gently in a pan before serving if desired. Keep the gremolata and tofu ricotta separate and add before serving to maintain freshness.

How to Serve

A white plate with a base layer of smooth, creamy white sauce spread evenly in a circular shape, topped with a second layer of grilled, golden yellow artichoke pieces that have dark brown char marks and a sprinkle of green herbs. Scattered among the artichokes are plump, light beige beans coated in a glistening herb dressing, adding texture and color contrast. The plate sits on a white marbled surface, with soft focus purple flowers blurred in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it uses tofu ricotta and no animal products.

What can I use instead of tofu ricotta?

You can substitute with store-bought vegan ricotta or mashed cooked white beans mixed with nutritional yeast and lemon juice to maintain a creamy texture.