Artichoke velouté with chickpeas

Remove the upper leaves of the artichokes and the stem. Cut into quarters and remove the hairs inside. Boil for about 15 minutes, until soft. Drain and reserve the cooking broth.

In a casserole, add a drizzle of extra virgin olive oil and the flour (any whole wheat flour) and cook for 5 minutes over medium heat.

Then add the artichoke cooking broth little by little, stirring, to obtain a sauce texture.

Once the sauce (velouté) is obtained, add the cooked chickpeas (well rinsed). Cook everything together for a couple of minutes, so that the chickpeas warm up and take flavor.

Serve and add the previously cooked artichokes.