Spanish Rice Salad

• Dressing:
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon chopped fresh oregano
• 1 small garlic clove, minced
• Salad:
• 1/2 cup uncooked medium-grain rice
• 1 tablespoon fresh lemon juice
• 2 large globe artichokes
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup finely chopped red onion
• 1/4 cup diced piquillo peppers or roasted red bell peppers
• 1 1/2 tablespoons chopped fresh flat-leaf parsley

1. Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.
2. Cook rice according to package directions, omitting salt and fat.
3. Fill a medium bowl with cold water; stir in 1 tablespoon juice. Work with one artichoke at a time; cut off stem to within 1 inch of base. Peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke. Drain.
4. Place artichokes in a saucepan; add water to cover by 1 inch. Bring to a boil over medium-high heat; cook 10 minutes or until tender. Drain well.
5. Transfer rice to a large bowl; stir in salt and black pepper. Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well. Serve warm or at room temperature.

dressing, extravirgin olive oil, lemon juice, red wine vinegar, fresh oregano, garlic, salad, rice, lemon juice, artichokes, salt, black pepper, chickpeas, red onion, piquillo peppers, parsley

Taken from www.myrecipes.com/recipe/spanish-rice-salad (may not work)