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. [LINK]Skip to main content
This Confetti Chickpea Salad is quick, easy, and packed with veggies! Eat it as a sandwich filling or as a topping for a bed of greens. Step by step photos.
