Artichoke velouté with chickpeas

Peel, cook and cut the artichokes. Reserve the cooking broth.

In a saucepan add the olive oil and the whole wheat flour, cook for 5 minutes over medium heat.

When the flour is cooked, add the artichoke cooking broth little by little, we want to obtain a sauce texture. If we make the dish with canned artichokes we add vegetable stock.

Once the sauce (velouté) is obtained, add 400 grams of cooked chickpeas (can be cooked by us or canned).

When the chickpeas are hot, add the artichokes cut in quarters or halves according to their size.