Chickpea and Couscous Salad with Roasted Red Peppers, Jalapenos, and Artichoke Hearts

This morning I woke up with a plan. One that I’ve been mulling over for almost a week now. Even longer, if you count all the times I scoured through the instructions online.

What instructions, exactly? Ones that explained how to prep artichokes. And a few days back, I bought an artichoke from the grocery store, determined to incorporate the elusive vegetable into a recipe.

Artichokes have always been so mysterious to me. Growing up, I never really had any experience eating them but I could recognize the strange-looking vegetable no matter where I went. As I got older (and subsequently started obsessing over recipes), I began to see them more and moreā€”to the point where I knew I had to try cooking with them.