We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016221-bulgur-and-chickpea-salad-with-roasted-artichokes First, for detailed instructions on trimming and roasting artichokes, see this method post: http://piglettedc.tumblr.com/post/175450614661/oven-roasted-trimmed-artichokes-we-trimmed-large Second, we modified this NYT recipe by reducing the amount of salt to barely ½ tsp total and using no-salt canned chick peas. We also used 1 Tbsp dried chives instead of 2 Tbsp fresh chives and increased the Dijon to 1 ½ tsp (from 1 tsp). Finally, we seasoned to taste with a dash of sugar (maybe 1 tsp) and a splash of fruit-infused white balsamic vinegar (maybe 1 tsp). (July 2018)
Cooking Adventures 