and I make mistakes.
I tried to make Spinach Artichoketonight. It didn’t work out so hot. A green hummus like consistency was my result. I wasn’t deterred by the puke green color; I thought it looked kind of fun. I was, however, deterred by the taste. I used a can of artichoke hearts in brine. Even though I drained the hearts and tossed the brine, the briney flavor was still too overpowering.
- 1 can chickpeas
- 1 can quartered artichoke hearts in brine
- 1/4 c lemon juice
- 1 tsp cumin
- 2 cloves chopped garlic
- 2 handfuls of fresh raw baby spinach
I really thought I would have liked this recipe. The brine is where I went wrong. The taste did improve a bit after it chilled in the fridge a couple of hours, but it did not cute the brine flaw.
Some of these recipes look great, and none of them mention artichokes in brine: