Panisse with veggies

[Guest guest]

Prep Time: 2 hours, 00 minutes

Cook Time: 0 hours, 20 minutes

Ingredients:

1 c chickpea flour (see ingredient note) 1/4 c olive oil, plus more for frying salt and pepper 1 1/2 c water 1 bunch asparagus, bottoms removed, cut into 2-inch pieces 8 fresh artichoke hearts, or 1 14-oz. can artichoke hearts (8-10 count), sliced 3 cloves garlic, sliced 1 small bunch watercress

Preparation:

Line a large glass baking dish with parchment paper or wax paper. In a saucepan, bring water, 1/4 c olive oil, and a pinch of salt and pepper to a boil over medium-high heat. Reduce heat to simmer, then slowly stir in chickpea flour until completely smooth and incorporated. Pour chickpea mixture into prepared baking dish. Cover with parchment or wax paper and refrigerate for one to two hours, or until cool enough to cut. (This is a good time to prepare the vegetables for the sauté.) When panisse is nearly chilled, prepare vegetables: In a large skillet, heat several tablespoons olive oil over medium heat. Add garlic and sauté until golden. Add asparagus and artichokes and sauté until browned and nearly cooked through. Remove vegetables to a serving bowl. Add watercress to pan and heat in remaining oil until wilted and dark green. Mix wilted watercress with asparagus mixture. Keep warm until ready to serve. Cut panisse into approximately 1" x 2" strips. Heat oil for frying in a skillet over medium-high heat. Fry until crispy and golden-brown, about 5 minutes, turning once midway through cooking. Serve vegetables over panisse strips immediately.

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