Remove the outer leaves, tough stalk and furry choke from the artichokes.Cut in half and then into slices half a centimetre thick
Peel the purple potatoes and chop into slices half a centimetre thick
Cut the zucchini in half and chop into 3 mm pieces
Finely chop the thyme and parsley, grate the lemon zest and squeeze the juice
Bring the stock to a boil and add the Chickpea Casarecce and artichokes.Add the potatoes and zucchini after 2 minutes. Cook for a further 7 minutes. The dish will be tied together by the potato starch
Add the lemon zest, chopped herbs, extra virgin olive oil, a dash of lemon juice, soy sauce and pepper. Mix well and serve.
"Give people food that you would give your own children"
Pietro Barilla
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