RecipesHealthProduct ReviewsRestaurantsEnvironmentLifestyleCooking Class

Artichokes & Chickpeas with Tomatoes in White Wine Sauce

Stephanie Dreyer
|Updated Jan 22, 2021

Artichokes & Chickpeas with Tomatoes in White Wine Sauce

Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 5 shallots, thinly sliced
  • 1 tsp kosher salt
  • 5 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 3 cups yellow cherry tomatoes
  • 1 15-oz can artichoke hearts, drained and sliced in half
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 Tbsp chopped fresh tarragon
  • 1/4 tsp black pepper
  • Crusty bread, toasted (for serving)

Instructions

  1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes).
  2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.
  3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.
  4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through.
  5. Remove from heat and sprinkle with the fresh tarragon.
  6. Serve alongside toasted French bread.

Nutrition Notes:

Calories 537, Total Fat 10.3 g, Sat. Fat 1.2g, Sodium 966mg, Total Carbs 84.8g, Fiber 24.5g, Sugar 17.7g, Protein 25.1 g

More From The Beet