Artichokes are unsung in the kitchen. Their architecture is peculiar enough to seem at once daunting and off putting. But peer past the spears of fleshy armor and you’ll see a vegetable with serious potential.
When you start with a fresh artichoke, its leaves will be splayed with almost geometric symmetry like an edible nautilus shell. Appreciate this because everything else about the recipe is haphazard. If you’re anything like me in the kitchen, the countertop will end up looking like a truffle oil inspired Pollock painting.
To take full advantage of the artichoke’s deliciously meaty petals, you only need a few ingredients. Today’s recipe is a great lunch staple. It may move up the ranks on my list of cravings while still running a distant second to all things sugary.
- 3 tablespoons truffle oil
- 5 to 7 artichoke hearts
- 1 (15 ounce) can chick peas
- ¼ cup sliced almonds
- Generous heaping of parmesan
- 1 tablespoon garlic
- 1 teaspoon lemon juice
- A pinch of salt
- 1 teaspoon dried parsley
- Heat oil in a skillet before adding the chickpeas and garlic. Cook for 10 minutes on high or until the chickpeas are golden brown. Set aside in a bowl.
Sear the artichoke hearts until browned. Add them to the bowl of chickpeas.
Toast the almonds briefly in the skillet before adding them to the salad along with the lemon juice, salt and parsley.
Top with parmesan, scoop up with some rosemary-sea salt bread and enjoy!