½ lb (250 g) dried cicerchia or chickpeas, or 14 oz (398 mL) can chickpeas, drained and rinsed
4 fresh artichokes
1/3 cup (80 mL) extra-virgin olive oil, divided Salt to taste
1 small bunch black kale
Generous grinding pepper
2 tbsp (30 mL) aceto balsamico vinegar, preferably PDO, plus more for garnish
1 shallot, thinly sliced
1 cup (250 mL) parsley leaves
- Place cicerchia in a large bowl and cover with water. Loosely cover bowl. Let soak for 12 hours. Drain cicerchia well. Place in a pot and cover with fresh water. Gently simmer over medium heat until very tender, adjusting heat as needed, about 2 hours. Drain well and let cool completely. If using canned chickpeas, skip this step.
- While cicerchia is cooking, carefully remove leaves from each artichoke to reach heart. Slice off top, leaving heart intact. Core and remove fuzzy part. Using a mandolin, thinly slice heart. Place in a large bowl and drizzle with 2 tbsp (30 mL) of oil. Season with pinches of salt.
- Tear or shred kale into bite-sized pieces, discarding tough ribs and stems. Place in a medium bowl. Season with salt and pepper. Toss with vinegar and remaining oil.
- When cicerchia is cool, toss with artichokes. Add kale, shallot and parsley. Toss to mix. Divide among 4 plates. Garnish plates with drops of vinegar.