Artichokes With Chickpea Salad And Lemon Mayonnaise
|Dried chickpeas||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Herb and garlic dressing||1⁄4 Cup (4 tbs)|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Fresh lemon juice||1 Tablespoon|
|For lemon mayonnaise|
|Lemon||1 , juiced and grated rind|
|Spa mayonnaise||1⁄4 Cup (4 tbs)|
|Shredded red leaf lettuce||2 Cup (32 tbs)|
|Carrots||2 , peeled and cut into julienne strips|
|Zucchini||2 Medium, cut into julienne strips|
|Red pepper||1⁄4 , cut into julienne strips|
TO PREPARE THE FILLING: Put the chickpeas in a saucepan, add 6 cups of water, and bring to a boil.
Reduce the heat, partially cover, and cook at a rapid simmer for 1 hour, or until the chickpeas are tender.
Drain well and put in a mixing bowl.
Add the mushrooms, dressing, pepper, and vegetable seasoning and toss to blend.
Cover and leave at room temperature for at least 1 hour, or refrigerate overnight.
TO PREPARE THE ARTICHOKES: In a large pot, bring to a boil enough water to cover the artichokes.
Add the artichokes and lemon juice, return to a boil, and cook until tender, 20 to 30 minutes.
Remove the artichokes with a slotted spoon and place in a large bowl of cold water.
When the artichokes are cool enough to handle, drain, cut the stems off at the base, and strip off the leaves.
When all the leaves are stripped, including the small inner cone of sharply pointed leaves, gently scrape out the fuzzy choke with a spoon and discard.
If you are cooking the artichokes in advance, wrap the hearts in plastic wrap and refrigerate.
TO PREPARE THE MAYONNAISE: Combine the lemon juice and rind with the mayonnaise and refrigerate, covered.