Author Notes
I'm a budding cook, working diligently to practice and learn. This is my first from-scratch recipe that I am actually proud of and would recommend. Progress! —Mollyh
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Ingredients
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2 pieces
bacon, jambon or panchetta, chopped
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2 teaspoons
cumin seeds
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14 ounces
chick peas rinsed and drained
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14 ounces
canned artichokes, rinsed, drained and chopped
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8 cups
arugula greens or other tender greens
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1/4 cup
cream sherry
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1 teaspoon
kosher salt
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fresh lemon juice
Directions
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In a large frying pan, fry bacon over low to medium heat til cooked through. Remove using slotted spoon to paper towels.Pour off most of the leftover oil, leaving about 1-2 teaspoons left in the pan.
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Lower the heat,add cumin seeds and cook until darker in color and fragrant, about one minute.Watch closely, as they can burn quickly.
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Add chickpeas and artichokes and give a good stir til they are warmed through. Add the sherry, bacon and greens and toss over the heat, til greens are wilted and liquid has reduced somewhat.
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Season with salt and a generous squirt of the lemon to taste and toss again. Serve immediately.
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