Lima Bean and Artichoke Serenade

Lima beans and artichokes are a classic combination, and this simple salad is a great way to enjoy them. The beans are cooked until tender, then combined with artichoke hearts, red onion, parsley, olive oil, lemon juice, oregano, salt, and pepper. The salad can be served immediately or chilled for later.

Lima beans have been cultivated in the Americas for centuries, and they were brought to Europe by Spanish explorers in the 16th century. Artichokes are native to the Mediterranean region, and they have been cultivated for food and medicine for over 2,000 years. The combination of lima beans and artichokes is a classic one, and it is often found in Italian and Mediterranean cuisine.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 cup dried lima beans, rinsed and picked over
• 1 (15-ounce) can artichoke hearts, drained and quartered
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large pot, combine the lima beans and enough water to cover them by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
2. Drain the beans and let them cool slightly.
3. In a large bowl, combine the beans, artichoke hearts, red onion, parsley, olive oil, lemon juice, oregano, salt, and pepper. Toss to coat.
4. Serve immediately or chill for later.

Why It Works

• The combination of lima beans and artichokes is a classic one, and it is often found in Italian and Mediterranean cuisine.
• The beans are cooked until tender, which makes them easy to digest and absorb nutrients.
• The artichoke hearts add a slightly bitter flavor to the salad, which balances out the sweetness of the beans.
• The red onion adds a bit of crunch and sharpness to the salad.
• The parsley adds a fresh flavor to the salad.
• The olive oil, lemon juice, oregano, salt, and pepper add flavor and depth to the salad.