Spanish Rice Salad

Ingredients

• 2 large globe artichokes 
• 0.1 teaspoon pepper black
• 0.8 cup chickpeas canned rinsed drained (garbanzo beans)
• 1.5 tablespoons flat-leaf parsley fresh chopped
• 1 small garlic clove minced
• 1 tablespoon juice of lemon fresh
• 1.5 tablespoons olive oil 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 bell peppers diced red
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.
2. Cook rice according to package directions, omitting salt and fat.
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.
4. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
5. Cut artichoke in half lengthwise.
6. Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke.
7. Drain.
8. 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.
9. Drain well.
10. Transfer rice to a large bowl; stir in salt and black pepper.
11. Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well.
12. Serve warm or at room temperature.