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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 8 baby artichokes
- 1 tablespoon olive oil
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/2 cup asparagus and ramp pesto* (recipe below)
- 1/2 pound asparagus (trimmed, cut into 1 inch pieces and blanched)
- 1 cup chickpeas (drained and rinsed)
- 1/4 cup feta (crumbled)
- 1 splash lemon juice
Asparagus and Ramp Pesto
- 1 cup asparagus (cleaned, trimmed and cut into 1 inch pieces and blanched)
- 1/4 cup spinach (optional, helps keep the pesto nice and green)
- 1 or 2 ramps (wild leeks)
- 2 tablespoons pine nuts (toasted)
- 1/4 cup parmigiano reggiano (grated)
- 3 tablespoons olive oil
- Lemon juice to taste
- Salt and pepper to taste
Ingredients
Asparagus and Ramp Pesto
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Instructions
- Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard, then cut the artichoke in half.
- Heat the oil in a pan. Add the artichoke hearts and saute until tender, about 6-8 minutes.
- Add the quinoa and broth and bring to a boil. Then, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
- Blanch, or lightly steam the asparagus. Cool with cold water to preserve bright color.
- Make the pesto (recipe below), if not possible, feel free to use store bought basil pesto. Add 1/2 cup pesto, asparagus, chickpeas, feta, and lemon juice to the quinoa and serve.
Asparagus and Ramp Pesto
- Place everything into a food processor or high-speed blender and blend.