Sometimes after a frustrating day at work, it's nice to come home to a meal already made. But sometimes you come home hungry to dishes in the sink and someone who stayed home all day asking what's for dinner.
At times like that, you can really only open a your pantry and starting chopping as quickly as possible. And maybe eat a few dried apricots and crackers in the meantime. Remembering a can of artichoke hearts I had bought for no reason last week and recalling a recipe G and I had considered for a dinner party a while back, I pulled Lauren Ulm's Vegan Yum Yum off the shelves to make Golden Chickpea and Artichoke Salad. You can actually find the recipe online here.
Yes, I did have to back outside to buy chickpeas and use up the rest of my greens, but I appreciate that G knows what he likes and what will taste good. He suggested adding a grain (quinoa) and greens (kale and spinach) to the dish to make it a little heartier and healthier, but otherwise I stuck almost exactly to the recipe, only not toasting and grinding the almond slivers but leaving them whole and subbing cilantro for parsley because that's all we have (from a pot! Outside! Growing and live!).
This is our finished product. And it was damn tasty. The almonds were a nice crunch and artichokes are delicious, although I rarely buy them. The meal was put together fairly quickly and it's not like I had any real plans for dinner anyway, so thanks, G. I didn't blog yesterday because I just eat the same thing all the time and it gets tedious to post. But this, THIS! Try it!
G, thank you for forcing me outside of the usual, gripe though I might. I needed to buy more groceries anyway and it's good to use my cookbooks, too. Let's do this more often.