If they weren’t so darn tasty, artichokes almost wouldn’t be worth the trouble. Prepping, cooking, then the actual eating part—demands perseverance, but that unique artichoke taste is heaven.
This dish is worth a trip to a gourmet shop or Italian market to find an out-of-the-ordinary pasta such as fusilli col buco. Liquid served from braising vegetables makes a light, brothy sauce for the noodles. If you prefer your pasta on the drier side, don’t add all the braising liquid when stirring the vegetables into the pasta.
The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C.