Add the butter beans, sliced red onion, chopped olives, red pepper, artichoke, dill, parsley, lemon zest, and salt into a large serving bowl. Set aside.

In a saucepan, add the lemon juice, olive oil, honey, garlic, red pepper flakes, cumin, and cayenne pepper. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.

Pour the marinade over the bowl and toss to combine. Let the marinated beans sit for at least 10 minutes before serving, although 30 minutes is ideal.

Enjoy on toasted sourdough, or just on its own. Store the leftovers in an airtight glass container in the fridge for up to 5 days.