Warm Green Bean & Artichoke Salad

I’m lazy in the kitchen.

I like to assemble, not cook.

That typically means salads. But sometimes, a raw salad is as appealing as a McDonald’s cheeseburger.

If I’m after something warm, soup is the obvious choice, but that takes time, which, like most people, is pretty limited.

The solution is a warmed vegetable salad. In this case, a green bean and artichoke salad.

I’m a huge fan of green beans, as they rarely cause digestive distress like cruciferous vegetables can. In practical terms, that means no bloating. I prefer French green beans over string beans as they look prettier and taste a little more complex…and who doesn’t love the sound of a French accent saying haricot vert?

Artichokes and arugula help with liver detoxification by stimulating the bile flow. Bile is needed to emulsify fats and take out fat-soluble toxins that are resident in our fat stores.

If I was writing for a health magazine, they would call this the fat burning and anti-bloating salad, but I’m not, so I don’t need to hype-up the vegetables. Enjoy your vegetables because they taste and look good and you’ll feel virtuous eating them!

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  • 1/2 cup of water
  • 4oz of French green beans, trimmed
  • 2 tbs olive oil
  • 20 raw almonds, chopped
  • 4 marinated artichoke hearts, halved
  • 5 green olives, pitted and sliced
  • ¼ cup red wine vinegar
  • sea salt and cracked black pepper
  • 2 cups of arugula leaves
  • 1/2 cup of flat-leaf parsley leaves


Add water to a skillet and heat pan over medium heat. Add the beans and cook for 2 minutes. Drain water if any is left.  Add olive oil and toss through the beans. Add the artichokes, green olives and almonds and cook for a further 2 minutes. Add the red wine vinegar, salt and pepper and cook for a further 1 minute or until heated through.

Place the arugula and parsley in a bowl, pour over the warm bean mixture and toss to combine. Serve warm.