I love artichokes and I love chickpeas. I also really love Mediterranean seasonings and briny olives with a touch of sweetness thrown in. So, when I make this dish, it’s like a little bit of bliss in a dish!
If This Apron Could Talk: If you already have the ingredients prepped and are waiting on the potatoes, go ahead and starting baking the casserole. You can add the potatoes to it once they’re ready. This makes a fairly large casserole, enough for a meal one night for 3 to 4 people, and leftovers for another night (it’s also good for a potluck)! Savvy Subs and Adds: Another delicious variation on this dish is to omit the potatoes and use 1 to 2 fennel bulbs instead. No parboiling step involved; simply toss the fennel with all the other ingredients as directed and bake for the same amount of time. Also try subbing cannellini beans for chickpeas. They are soft and tender and make a nice variation - just try not to break up too much with mixing.