Too Tired to Cook? Make This Quick, Easy, and Impossibly Flavorful Pantry Recipe

Crispy Artichokes & Marinated Butter Beans

In his heyday, Bimpy was always first in line at ShopRite’s bi-annual Can Can Sale. We joked that he stocked up on more canned food than he’d ever need, but at least he’d have enough to survive the apocalypse. I am pleased to announce that the apocalypse has yet to happen (I think?) and he’s still working through his supply. Forever a disciple of the School of Bimpy, unsurprisingly, I love cooking with canned food. With a little effort anything can feel elevated, like this quick marinade of canned butter beans in herby oil and a sizzle of canned artichoke hearts in the skillet. Your pantry staples have never looked this good!

• 1/2 cup plus 1/3 cup extra-virgin olive oil, plus more as needed

• 1/4 cup roughly chopped fresh basil

• 1/4 cup roughly chopped fresh mint, plus more for serving

• 4 garlic cloves, grated

• Kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes, plus more for serving

• 1 (15.5-ounce) can butter beans, drained and rinsed

• 2 (14-ounce) cans quartered artichoke hearts, drained

• 1 (17.6-ounce) container plain full-fat Greek yogurt

• Lemon wedges, for serving

1. In a small bowl, whisk together 1/2 cup of the olive oil with the basil, mint, garlic, 1/2 teaspoon salt, black pepper, and pepper flakes. Add the butter beans, stir to coat, and set aside to marinate.

2. In a large skillet, heat the remaining ⅓ cup olive oil over medium-high heat. Pat the artichokes completely dry with paper towels and season with salt. When the oil shimmers, add half the artichokes in an even layer. Cook until charred on the bottom, about 6 minutes, then flip. Cook until the other side is charred and the artichokes are crispy, another 6 minutes or so. Transfer to paper towels to drain and repeat with the remaining artichokes, adding more olive oil to the skillet as needed.

3. On a serving platter, swoop and swirl the Greek yogurt across the surface. Scatter the artichokes on top, then spoon the butter beans and herb oil evenly over the yogurt. Serve with a sprinkle of mint leaves, a pinch of pepper flakes, and lemon wedges for squeezing.

Let’s Party: Recipes and Menus for Celebrating Every Day by Dan Pelosi

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Recipe reprinted with permission from Let’s Party by Dan Pelosi © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Johnny Miller.