Cook beans: Cover beans with cold water to cover by 2 inches in a large bowl and soak, covered, overnight. Drain in a colander.
Cook onion and carrot in butter in a 4- to 5-quart pot over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add soaked beans, lemon juice, garlic, thyme, and bay leaf and cover with cold water by 1 inch. Simmer beans, partially covered, until tender, 50 minutes to 1 hour. Add salt, then cool beans in their cooking liquid, uncovered, until warm.
Prepare artichokes while beans are simmering: Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
Cut off stem of 1 artichoke flush with base using a sharp paring knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut yellow leaves flush with top of artichoke bottom. Discard purple leaves and scoop out fuzzy choke with melon-ball cutter. Trim dark green fibrous parts from base and sides of artichoke with knife, then rub artichoke bottom all over with another lemon half and drop artichoke into acidulated water. Trim remaining artichokes in same manner.
Put 3 quarts water in a 5-quart pot, then squeeze juice from remaining 2 lemon halves into water and stir in oil and salt. Bring to a simmer. Drain artichoke bottoms and add to simmering liquid, then simmer, partially covered, until tender, about 25 minutes. Cool artichokes in cooking liquid until warm.
Make vinaigrette while beans and artichokes cool: Blend vinaigrette ingredients except canola oil in a blender until well combined. With motor running, add canola oil in a slow stream and blend until emulsified.
Cook scallops: Pat scallops dry and season with salt and pepper. Thread 4 scallops through sides onto each skewer. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 3 skewers at a time, until golden and just cooked through, 21/2 to 3 minutes on each side. Transfer brochettes to a plate.
Assemble dish: Heat vinaigrette in a small saucepan over low heat, stirring, until warm. Drain beans in a colander, discarding bay leaf and thyme, and transfer to a large bowl. Transfer artichoke bottoms with a slotted spoon to beans and toss beans and bottoms gently with 1 cup vinaigrette and salt and pepper to taste.
Place an artichoke bottom, stemmed side down, in each of 6 shallow bowls or soup plates and top with beans. Arrange scallop brochettes over beans, then drizzle with remaining vinaigrette and sprinkle with parsley.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	849.82 Kcal (3558 kJ)
Calories from fat	466.62 Kcal
		% Daily Value*
Total Fat	51.85g	80%
Cholesterol	52.06mg	17%
Sodium	2656.04mg	111%
Potassium	1632.05mg	35%
Total Carbs	61.94g	21%
Sugars	3.7g	15%
Dietary Fiber	18.87g	75%
Protein	39.3g	79%
Vitamin C	25.2mg	42%
Vitamin A	0.1mg	5%
Iron	5.6mg	31%
Calcium	200.3mg	20%

Amount Per 100 g
Calories	250.94 Kcal (1051 kJ)
Calories from fat	137.79 Kcal
		% Daily Value*
Total Fat	15.31g	80%
Cholesterol	15.37mg	17%
Sodium	784.3mg	111%
Potassium	481.93mg	35%
Total Carbs	18.29g	21%
Sugars	1.09g	15%
Dietary Fiber	5.57g	75%
Protein	11.6g	79%
Vitamin C	7.4mg	42%
Iron	1.7mg	31%
Calcium	59.2mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Terrific Tuscan Vegetable Soup

Cannellini beans, Olive oil, Onion, diced (about 1 cup) and 12 more..
Crock Pot Cassoulet

Dry great northern beans or 1 cup navy beans, Cubed lamb and 10 more..
Clam Chowder from the Drake Hotel Chicago

Butter, Carrots, peeled and diced, Onion, peeled and diced and 18 more..
Chicken Noodle Soup

Olive oil, Carrot, chopped, Onion, chopped and 11 more..
Pub-Style Vegetarian Chili

Olive oil, Sliced fresh mushrooms, Chopped onion and 16 more..
Tuscan Vegetable Soup (Ellie Krieger)

Low-sodium canellini beans, drained and rinsed, Olive oil and 13 more..
Boeuf Bourguignon (Weight Watchers)

Boneless bottom round roast, trimmed and cut into 3/4-inc... and 14 more..
Chicken Stew

Oil, Chopped onion, Diced tomatoes, Chicken broth and 8 more..

Recipe Tags

Weightwatchers Points

20.5

Points
22

PointsPlus

Good Points

saturated fat free,
low cholesterol,
high fiber

Bad Points

High in Sodium

Also Try

Tuna and White Bean Salad
Baked Eggs with Artichokes and Parmesan

Unsalted butter, room temperature, Chopped fresh chives and 5 more..
Roast Chicken with Artichokes and Gremolata Butter

Butter, room temperature, Chopped fresh italian parsley and 5 more..
Ricotta Gnocchi with Leeks and Fava Beans

Whole-milk ricotta cheese or 15 oz fresh and 10 more..
Artichokes Stuffed with Pancetta and Parsley

Lemons, halved, Artichokes, Olive oil and 3 more..
White Bean Soup

Dried great northern beans, Olive oil, Onion, chopped and 11 more..
White Bean and Radish Salad

Anchovy fillets packed in oil, drained and 9 more..
White Bean Salad
Chicken with Artichokes

Lemon, halved, Baby artichokes, Olive oil and 7 more..
Artichoke and Feta Tarts

Heavy cream, Feta, divided and 6 more..