Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 8, 2023
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Chickpeas and Artichoke in Red Tuna Sauce
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick

The delight of this simple dish served as an antipasto or as a side dish is that it is served at room temperature, uses canned foods, and leftovers.  It's quite good and should you not have left sauce from Fusilli con Salsa Rosso di Tonno you can stir together some tomato paste, olive oil, raisins, garlic, and pine nuts and use that. 

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 10 minutes

One 20-ounce can cooked chickpeas, drained

One 14-ounce can artichoke foundations, drained and cut-up

1/4 cup Red Tuna Sauce

2 to 3 tablespoons extra-virgin olive oil

Freshly ground black pepper to taste

Toss all the ingredients together and serve at room temperature.

Variation: 

Note: 

Posted: 01/04/2007

Needed Recipes:

Fusilli with Tuna in Red Sauce

Referenced Recipes:

Fusilli with Tuna in Red Sauce



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If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune


Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit

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