In a large pot of boiling water, cook noodles for 8 minutes. Once completed remove
the noodles to a bowl of ice water and allow pasta to cool.
In a heated skillet, add olive oil and fry onion until it becomes golden brown.
Add garlic, artichoke, Kalamata olives, chickpeas and olives until a uniform mixture is achieved.
Add white wine and lemon juice, salt and pepper. Toss in cooled pasta and parsley. Mix and serve.
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