This year I am making my Artichoke-Garbonzo Salad recipe for National Artichoke Day. If you are on a Ketogenic Diet and keeping your carbs around 20 a day, you can make this recipe without the Garbonzo beans. You will notice in the ingredient picture that I have marinated artichoke hearts. If you decide to use the marinated artichoke hearts, drain the marinating oil into a 1/3 cup measuring cup and use in place of the olive oil.
14 oz. Can artichoke hearts
15 oz. Can garbonzos (chick peas), drained
½ med. Red onion, coarsely chopped
¾ c. black olives, halved
¼ c. chopped fresh parsley or 2 Tbsp. Dry
1/3 c. olive oil
2 Tbsp. Lemon juice
½ tsp. Crushed dried red pepper
¼ tsp. Ground cumin
Salt & Pepper to taste
Drain artichoke hearts. Cut them lengthwise into quarters, then cut quarters crosswise in half. Put them into a glass bowl with drained garbonzos, onion, olives and parsley.
In small bowl whisk together olive oil, lemon juice, red pepper and cumin. Pout this over artichoke mixture, toss well to mis all ingredients, cover and refrigerate for several hours. Toss again before serving.