Instructions: If you make this large a recipe, pour everything except the corn, including the liquid from all cans, into at least a 5-quart dutch oven. You shouldnt need any water to begin with.

Bring to a boil, then simmer for a long time (I think I ended up with about 6-7 hours), adding water if necessary. When the artichokes begin to fall apart with a slight prompting, the stuff is nearly done. When the tomatillos begin to truly fall apart with a good squish from a spoon, the dish
*is* done, although Im sure you could simmer for as long as you like.

Shortly before serving, add the corn to the dish. The artichokes give the dish very soft texture and body, the kidney beans and chickpeas add some slightly firmer texture, and the corn gives a good solid mouth feel while its sweetness is a good counterpart to the oregano and thyme.

NOTE: I did not forget salt. I didnt need to add any. The liquid from the cans of beans was quite sufficient, although weve been on somewhat low salt for a while. YMMV.

You can serve this as-is, or over rice. HOWEVER, we found out with the very last of it that our favorite way to serve it is about 2/3 cooked cous cous to 1/3 of this dish. Mix those two together and you have a very tasty and filling concoction that is also easy too.

What would I do different next time?

1) 1 teaspoon of oregano instead of 1.5

2) Add another can of artichoke hearts; maybe two

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