52 min.
Preparation time
Gaps: no
Total: 52 min.
Servings
Serve: 8 persons
Weight Per Serving: 88g
Price Per Serving: 0.55$
114kcal
Nutrition
Calories: 114kcal
Protein: 10.93%
Fat: 23.79%
Carbs: 65.28%
Ingredients
- 2 large artichokes
- 0.1 teaspoon pepper black
- 0.8 cup garbanzo beans canned rinsed drained (garbanzo beans)
- 1.5 tablespoons parsley fresh chopped
- 1 small garlic clove minced
- 1 tablespoon juice of lemon fresh
- 1.5 tablespoons olive oil extra virgin extra-virgin
- 1 teaspoon oregano fresh chopped
- 0.3 cup onion red finely chopped
- 1 tablespoon red wine vinegar
- 0.5 cup rice medium-grain uncooked
- 0.3 cup roasted peppers diced red
- 0.5 teaspoon salt
Equipment
Directions
- Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.
- 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
Properties
Nutrition Score
7.2334782608696%
Flavonoids
Nutrients percent of daily need