Asparagus and Baby Artichoke Quinoa Salad

(makes 4 servings)
Ingredients:
8 baby artichokes
1 tablespoon olive oil
1 cup quinoa
2 cups vegetable broth (or water)
1/2 cup asparagus and ramp pesto (regular pesto!)
1/2 pound asparagus (trimmed, cut into 1 inch pieces and blanched)
1 cup chickpeas (drained and rinsed)
1/4 cup feta (crumbled)
1 splash lemon juice

Directions:
1. Peel the leaves from the artichokes until you get to the paler tender inner 2. leaves. Cut the top third off and discard and cut the artichoke in half.
2. Heat the oil in a pan.
3. Add the artichoke hearts and saute until tender, about 6-8 minutes.
4. Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
5. Mix everything and serve