Warm chickpea salad with artichokes and sun-dried tomatoes – a real treat.
Yield: 6 servings
Time: 45 minutes
- 2 bowls
- medium frying pan
- wooden spoon
- ¼ c oil-packed sun-dried tomatoes
- 3 c chickpeas, soaked and cooked or canned, drained and rinsed
- 4 T lemon juice
- 12 baby or 4-5 regular artichokes
- 3 T olive oil
- 1 c onion, minced
- 4 cloves garlic, minced
- 1 stalk celery, thinly sliced
- ¼ c vinaigrette
Squeeze the excess oil out of the sun-dried tomatoes, then thinly slice. Place in bowl with chickpeas.
In the other bowl, combine 4 c water with 2 T lemon juice. Prepare the artichokes by pulling off the tough outer leaves, and continue until you reach the tender yellow or pale green leaves inside (you can save the removed leaves to eat the normal way). Cut off the dark green top of the artichoke and all but an inch of the stem. Trim the stem and smooth any rough areas with a knife.
- If using baby artichokes, cut into pieces and place in water.
- If using large artichokes, cut in half lengthwise and remove the inner purple leaves and hair from each half. Then cut into pieces and plae in water.
Repeat with remaining artichokes, placing each finished piece in the water.
Add remaining 2 T of lemon juice to a pot of water and bring to boil. Add artichoke pieces and boil until just tender, 3-4 minutes. Drain.
Over medium-low heat, warm 1 T olive oil in frying pan. Add onions, garlic, and celery and sauté, stirring occasionally, until onions begin to color, about 10 minutes. Stir into chickpeas.
Heat remaining 2 T olive oil. Without stirring, sauté the artichokes over medium heat until golden. Flip and brown the other side, then add to the chickpeas.
Drizzle with vinaigrette and mix well. Let sit for a few minutes.
Serve warm on a bed of mesclun.
Adapted from the recipe for "Warm Chickpea Salad with Artichokes and Sun-Dried Tomatoes" in Myra Kornfeld’s The Voluptuous Vegan.