Serve this hearty salad with a seared tuna steak or grilled shrimp.

Joyce Goldstein
Recipe by Cooking Light May 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
26 mins
total:
52 mins
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.

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  • Cook rice according to package directions, omitting salt and fat.

  • Fill a medium bowl with cold water; stir in 1 tablespoon juice. Work with one artichoke at a time; cut off stem to within 1 inch of base. Peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke. Drain.

  • Place artichokes in a saucepan; add water to cover by 1 inch. Bring to a boil over medium-high heat; cook 10 minutes or until tender. Drain well.

  • Transfer rice to a large bowl; stir in salt and black pepper. Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well. Serve warm or at room temperature.

Nutrition Facts

117 calories; fat 2.9g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.4g; protein 3.4g; carbohydrates 20.1g; fiber 3.5g; iron 1.4mg; sodium 266mg; calcium 30mg.
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