Step 1

Preheat oven to 425 degrees F.

Step 2

Pat the artichoke hearts dry with a paper towel.

Step 3

Toss the artichoke hearts with 1 tablespoon of olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

Step 4

Place the artichoke hearts in a single layer across a parchment-lined baking sheet - cut side down. Bake for 20 minutes.

Step 5

Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. Bake for an additional 5 minutes.

Step 6

Meanwhile, heat the remaining olive oil in a large skillet. Once the oil is hot, add the shallots and garlic and sauté for 1 minute.

Step 7

Add the Brussels sprouts to the skillet and sauté for 3 minutes, stirring occasionally. Then add the white beans and sauté for 1 minute, just till the beans are heated.

Step 8

Add the Brussels sprouts, beans, and roasted artichokes to a large bowl or serving plate and gently toss. Top with lemon juice and serve immediately.