I’ve been eating lots of artichoke hearts lately. The shelf-stable ones (both canned and in the jar) have been easy to find nearby, and I’m enjoying the bright, tangy, and gently acidic flavor they lend to bowls, salads (like this easy pantry concoction from last week), and pasta. I’m also looking forward to remaking this chickpea polenta dish—a favorite from the winter—very soon. Last week, I decided to experiment with putting artichokes into a plant-based burger, because why not? They add so much…
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