I made something like this for the first time when I was away camping last week and I've tweaked it a bit now that I'm back. Lovely and easy, but it's best eaten occasionally because the canned artichokes give it a relatively high salt content.
The point of adding cold water instead of hot water is because the heat up time gives a chance for some of the salt in the artichokes to diffuse into the rest of the dish.
If you're going to make this away from the convenience of a kitchen, I'd suggest combining all of the dry ingredients (pasta, sun-dried tomatoes, hazelnuts and sugar) and putting them in a freezer bag - they can be added to the pot together.
|Per 100g||Serving (528g)|
|of which saturates||0.43g||2.3g|
|of which sugars||1.9g||9.9g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.