artichoke no joke

You know how certain foods can play a big part in your life at particular points and then for no particular reason you just stop buying, eating and cooking them? Sometimes you stop because you overdose on them and need a break – a rehab. This was the case for me with tofu, soy milk, felafel's and hummus after my vegan era. Good news is that after going cold (mock) turkey for some time, I have since made space in my kitchen for all of these items again, except soy milk. That stuff is gross. Don’t know how I ever convinced myself otherwise.

This is all a big preamble to introduce the latest food item to make a re-appearance in my life: artichoke hearts.

I think I went off them after working in a café where I would eat foccacia’s every day for lunch. This meant that I over-dosed not only on artichoke hearts but also on sundried tomatoes and all grilled marinated veggies. But, artichoke hearts have made it back, and even better, they have given a favourite staple of mine – chickpeas – a new exciting twist! I am going to share the recipe that I created with you. (If I can remember). It is remarkably simple but mighty yummy. You know what? I wanna create a separate recipe page. Yeah… that’d be cool. Mmm… but while I figure out how to do that, I’m just gunna put it in right here and now before I forget it.

It went something like this:

Foodstuffs:
Chick peas (I like to use dried ones and soak then cook them, cause it is cheaper and yummier, mainly). About, ummm, I dunno, 4 cups or so.
A few carrots chopped into large-ish chunkish type things
Garlic – ‘bout 3 cloves
One Onion (but me thinks a leek would be a yummy substitute)
Fresh sage – about 1 tablespoon or so (dried is ok as a substitute, but fresh is best, to use the supermarket motto)
½ a lemon
Yummy stock (I used an onion stock cube – but mushroom would also be good, or vegie or chicken… homemade… whatever)
A bit of water – I dunno how much… not too much to make it a soup but enough to give a little liquid
2 – 3 tomatoes, chopped roughly
As many yummy tinned artichoke hearts as you desire. I used a can
Pepper
Chili flakes and chili powder (not too much mind!)
Little little bit of paprika
Salt to taste

Basically put it all in a pot, (assuming chickpeas are cooked already – oh, and I used the cooking liquid from my chickpeas as the water… just adds a bit more flavour), bring to boil, turn right down to low and stew for atleast 30 mins or more – till carrots are lushisly soft and the flavours have all melded and done their thing.

EAT!!! With Quinoa (that’s what I used) or cous cous, or spaghetti, or millet… or rice. With some garlic bread and a leafy salad. Yuuuuuuuuuuuumm. Sounds boring, I know, but it is actually damn fine.

OH, PS- Forgot to mention - a good hearty tip of sherry or white wine in the pot