A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers, if desired.
