artichokes Archives |

August 6, 2019

This sounds super fancy but it’s really nothing more than a braise. It’s a one-pot meal (woo hoo!) and very simple to make. I served it with crusty French bread for sopping up the delicious juices. It pairs great with a crisp green salad drizzled with a light vinaigrette.


Artichokes and Chickpeas with Tomatoes in White Wine Sauce


1 Tbsp olive oil

5 shallots, thinly sliced

1 tsp kosher salt

5 cloves garlic, thinly sliced

2 bay leaves

1/2 cup dry white wine

3 cups yellow cherry tomatoes

1 15-oz can artichoke hearts, drained and sliced in half

1 15-oz can chickpeas, drained and rinsed

1 Tbsp chopped fresh tarragon

1/4 tsp black pepper

Crusty bread, toasted (for serving)


1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes). 

2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.

3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.

4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through. 

5. Remove from heat and sprinkle with the fresh tarragon.

6. Serve alongside toasted French bread.





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