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:
