Herb-Lemon Artichoke, Spinach, Chickpea and Feta One-Pan Bake
Herb-Lemon Artichoke, Spinach, Chickpea & Feta One-Pan Bake
People always ask me what’s my secret to eating pasta all the time.
I can’t say it’s a secret, and I don’t love the word “diet” per se but the Mediterranean diet is how they eat in the Mediterranean and parts of the Middle East with the bounty of the land. The herbs and spices used in each area may vary, but the staple ingredients are consistent throughout: whole grains, legumes, seasonal vegetables, extra virgin olive oil, cheeses, wine…..a little bit of everything, and everything in moderation. It’s probably the happiest I’ve been about eating, because it doesn’t feel strict or require much thought. I just go to the farmer’s market, pick up a few seasonal things and mix with what’s in my pantry.
I can’t say this dish is very Italian, but it’s inspired by my farmer’s market, pantry and herbs I love to use. It’s an herbaceous, lemony, one-pan vegetable bake with artichokes, chickpeas, spinach, garlic, lemon, feta and a ton of herbs. It’s so easy to make, and please don’t be put off by the fresh artichokes they’re much easier to work with than you think.
I chose to use dried chickpeas and soaked them overnight. Once I’ve had dried chickpeas I can’t go back to having the canned, but if canned is what you have I say give it a try. You just skip right through to the baking part after the artichokes are ready to go. This recipe works for 2 main meals, or as a side for 4 people. It’s also very easy to double up on, that’s the beauty of the one pan bakes. The key is in adding the ingredients in stages.
Let me know how you like this one pan veggie bake and tag me when post on IG @thedolcevitaexperience
#neverboring #thedolcevitaexperience.
Artichokes and Ingredients
Herby-Lemony Artichoke, Spinach, Chickpea and Feta One-Pan Bake
Serves 2 mains or 4 sides
Ingredients:
3 to 4 medium artichokes
1 lemon
5 garlic cloves
1 bay leaf
100 grams (3.5 oz or 1 Cup) dried chickpeas
2 bunches of baby spinach (about 2 cups of leaves loosely packed)
100 grams (3.5 oz) feta
EVOO, drizzled generously
Salt to taste
Cracked green peppercorn
Sweet Paprika
1 bunch mint
1 handful of parsley
8 sprigs of marjoram
1 teaspoon dried Sicilian Oregano
Herb Notes: I chopped everything, and total should be at least 2 tablespoons of all the chopped herbs
Chickpeas Cooking with Bayleaf
Method:
Soak the dried chickpeas overnight for about 8 to 12 hours. I usually put them to soak before bed, and I cook them after I make my first coffee. You drain the soaking water, give them a quick rinse and add them to a large pot. You cover with water, add one whole garlic clove and a bay leaf. Bring them to a boil, and lower to simmer. The amount of time it takes to tenderize them varies on the type of chickpea, size, how long they have been dried for, etc. They can take from one and half hours plus. You can test that they are done by taking a chickpea and smashing it with a fork. If it’s still grainy, they need more time. Lastly, you test by tasting that they are completely tender. The batch I used took about 3 hours on simmer to be completely tender. Again, they take work and are worth it but if you are inclined to use canned feel free.
Take half the lemon, and squeeze into a medium bowl filled with water. Add the squeezed lemon half to the water. Clean the artichokes, by trimming the stem, removing the petals, slicing them lengthwise and removing the inner thistle. See video or reel for a step by step how to. Leave the cleaned artichokes in the lemon water. When working with water you always need acidulated water on hand because they oxidize immediately. In a pinch a splash of white vinegar works, if you are out of lemon.
By now you have cooked chickpeas or canned chickpeas. Pre-heat your oven to 375F. Drain whichever chickpeas you are using and add to a bowl. Season with salt to taste, cracked green peppercorn to taste and about ½ a teaspoon sweet paprika. Generously drizzle with EVOO and place in your baking dish.
Chickpeas
Chop all your fresh herbs, which in total will be about 2 tablespoons. Drain your artichoke halves, and add to a bowl. Season with salt and cracked pepper to taste, squeeze the remaining lemon half onto the artichokes. Drizzle generously with EVOO, and add all the fresh chopped herbs. Reserve a pinch of the dried oregano to the side, and add the rest to the artichokes. Stir well and layer them into the baking dish on top of the chickpeas. Add 4 garlic cloves that have been smashed, with the skin on. Add the garlic with the skin and all. My garlic happened to be ginormous so I just added 2 whole cloves. Cover your pan with aluminum foil, and bake for about 20 minutes.
While the artichokes bake, wash your baby spinach and cube your feta. Once the first 20 minutes are up if your artichokes are pretty tender remove them and place to the side. If you have larger artichokes, remove them and add them back to the pan on top of the spinach. Mix the spinach with the chickpeas, cover the pan again with aluminum foil and bake for 10 minutes. During these 10 minutes of cooking the spinach will wilt.
When you uncover the pan, stir everything really well, add the artichokes back, and layer the feta in. Sprinkle some EVOO on the feta, sprinkle the remaining oregano and a crack of green peppercorn. Cover again, and return to the oven for another 10 min. Then you are DONE and ready to eat. I think this is great as a vegetarian main. If you are vegan, you can omit the feta and will be so tasty. If you love meat, this is a great side to roasted chicken, steak or a nice white fish like a branzino or halibut. Enjoy!
