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Preheat oven to 400.
Combine 1 minced shallot, 1 minced garlic clove and 2 tablespoons sherry vinegar. Set aside while you prepare artichokes.
Drizzle artichokes with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to combine and arrange on a large baking sheet.
Roast artichokes for 20-25 minutes, or until they shrink a little and start to caramelize.
While artichokes roast, add ¼ cup olive oil to shallot mixture and whisk to combine.
Add beans, herbs, ½ teaspoon salt and ¼ teaspoon red pepper flakes (if using) and mix everything together. Let sit/marinate while artichokes cook.
When artichokes are done, combine with marinated beans. Taste and adjust seasoning as needed.
Serve warm or at room temperature.