Photo: John Autry; Styling: Cindy Barr
Hands-on Time
26 Mins
Total Time
52 Mins
8 servings (serving size: 1/2 cup)

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

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews