Tweet
Found 'em 3 12 Oz. jars for $5! Good brand too- Del'anno. Asked for a recipe at Cooking.com as I know Mom loves them, but she wanted a salad/veggie for Christmas Eve... A great lady and chef named Chef June passed this on- and yes..going with the rock shrimp added! 
Rice, Garbanzo and Artichoke Salad
makes 8 servings
3 cups cooked rice (flavor the cooking water with 1/2 teaspoon dried herbes de Provence and a pinch of saffron)
4 scallions (green onions), thinly sliced
1/2 green pepper, chopped
1 can chick peas (garbanzoes), well rinsed and dried
12 ounces marinated artichoke hearts (reserve the marinade)
Juice of 1/2 lemon
Crisp, curly lettuce leaves to line the serving bowl
1. Add onions and green pepper to the cooked rice.
2. Drain chick peas (rinse them well if using canned) and mix them with the rice.
3. Drain artichoke hearts, reserving marinade, and cut large ones in half.
4. Whisk lemon juice into the marinade. Toss all ingredients together with the dressing...
5. Line a serving bowl with decorative lettuce leaves and pile the salad into it. Chill until ready to serve. An alternative serving method is to press the salad into an oiled 6-cup ring mold and chill well before serving.
Teacher’s Tip: If you’d like to embellish this salad with some animal protein, may I suggest tossing in either Rock Shrimp (from Maine) or chunks of cooked crabmeat.
Wine Tip: A sparkling wine from California or Spain would be a lovely accompaniment to this luncheon entrée.
__________________
Rice, Garbanzo and Artichoke Salad
makes 8 servings
3 cups cooked rice (flavor the cooking water with 1/2 teaspoon dried herbes de Provence and a pinch of saffron)
4 scallions (green onions), thinly sliced
1/2 green pepper, chopped
1 can chick peas (garbanzoes), well rinsed and dried
12 ounces marinated artichoke hearts (reserve the marinade)
Juice of 1/2 lemon
Crisp, curly lettuce leaves to line the serving bowl
1. Add onions and green pepper to the cooked rice.
2. Drain chick peas (rinse them well if using canned) and mix them with the rice.
3. Drain artichoke hearts, reserving marinade, and cut large ones in half.
4. Whisk lemon juice into the marinade. Toss all ingredients together with the dressing...
5. Line a serving bowl with decorative lettuce leaves and pile the salad into it. Chill until ready to serve. An alternative serving method is to press the salad into an oiled 6-cup ring mold and chill well before serving.
Teacher’s Tip: If you’d like to embellish this salad with some animal protein, may I suggest tossing in either Rock Shrimp (from Maine) or chunks of cooked crabmeat.
Wine Tip: A sparkling wine from California or Spain would be a lovely accompaniment to this luncheon entrée.
__________________
Comment