Artichokes With Chickpea Salad And Lemon Mayonnaise Recipe


MethodMain Ingredient


 Dried chickpeas1⁄3 Cup (5.33 tbs)
 Sliced mushrooms1 Cup (16 tbs)
 Herb and garlic dressing1⁄4 Cup (4 tbs)
 Freshly ground white pepper To Taste
 Vegetable seasoning To Taste
 Artichokes4 Medium
 Fresh lemon juice1 Tablespoon
For lemon mayonnaise
 Lemon1 , juiced and grated rind
 Spa mayonnaise1⁄4 Cup (4 tbs)
 Shredded red leaf lettuce2 Cup (32 tbs)
 Carrots2 , peeled and cut into julienne strips
 Zucchini2 Medium, cut into julienne strips
 Red pepper1⁄4 , cut into julienne strips

Nutrition Facts

Serving size: Complete recipe

Calories 1195 Calories from Fat 518

% Daily Value*

Total Fat 58 g89.3%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 39.3 mg

Sodium 1073.7 mg44.7%

Total Carbohydrates 152 g50.8%

Dietary Fiber 60.1 g240.6%

Sugars 30.2 g

Protein 45 g89.8%

Vitamin A 1155.1% Vitamin C 526.4%

Calcium 63.2% Iron 100%

*Based on a 2000 Calorie diet


TO PREPARE THE FILLING: Put the chickpeas in a saucepan, add 6 cups of water, and bring to a boil.
Reduce the heat, partially cover, and cook at a rapid simmer for 1 hour, or until the chickpeas are tender.
Drain well and put in a mixing bowl.
Add the mushrooms, dressing, pepper, and vegetable seasoning and toss to blend.
Cover and leave at room temperature for at least 1 hour, or refrigerate overnight.
TO PREPARE THE ARTICHOKES: In a large pot, bring to a boil enough water to cover the artichokes.
Add the artichokes and lemon juice, return to a boil, and cook until tender, 20 to 30 minutes.
Remove the artichokes with a slotted spoon and place in a large bowl of cold water.
When the artichokes are cool enough to handle, drain, cut the stems off at the base, and strip off the leaves.
When all the leaves are stripped, including the small inner cone of sharply pointed leaves, gently scrape out the fuzzy choke with a spoon and discard.
If you are cooking the artichokes in advance, wrap the hearts in plastic wrap and refrigerate.
TO PREPARE THE MAYONNAISE: Combine the lemon juice and rind with the mayonnaise and refrigerate, covered.