Ingredients
SERVES 4
– 160 g cicerchia
– 5 small artichokes cleaned
– 2-3 ripe solid tomatoes small diced
– 2 garlic cloves finely minced
– 1 sprig of fresh parsley finely minced
– some fresh basil leaves
– 1 tsp. of Nanas Tabbouleh (mint, parsley, tomatoes chopped, lemon zests, garlic finely minced, onion chopped, fleur-de-lis, calendula, cumin)
– a pinch of sea salt
– EVO to taste
Directions
Soak the cicerchia for 2 hours in cold water, then rinse and drain. Meanwhile, dress the artichokes’ inner parts with parsley, basil, garlic, the spice mixture and a pinch of salt. Then, place the cicerchia over the bottom of a low saucepan; cover it with the artichokes, a teaspoon of EVO, a pinch of salt and water up to the half size of the artichokes. Cover with the lid and let cook for ab. 30-35 minutes over low flame. Meanwhile, dress the tomatoes with EVO, basil, salt and pepper. As soon as the cicerchia and artichokes are ready, serve it warm topped by the tomato salad.
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