Artichokes and Chick Peas Recipes

Ingredients :

2 lemon

4 globe artichokes

1 tbsp olive oil

1 medium-sized onion, chopped finely

2 stalks celery, finely sliced

1/2 red capsicum, seeded and cut into strips

2 cloves garlic, crushed

1 tbsp finely chopped fresh rosemary (or use 1.5 tsp dried)

2 cups cooked or canned chick peas

1/4 cup liquid from the chick peas (or use stock)

2 tbsp finely chopped parsley

Method :

Slice one lemon and place in a bowl of water. Prepare artichokes by removing all coarse outer leaves until you have only pale soft leaves. Cut off the top third of the artichokes, halve it and scoop out choke, using a spoon or melon baller. Cut the remaining lemon in half and immediately rub one half over all cut surfaces.

Heat olive oil in a large pan or wok, add onion, cover and cook for 3-4 minutes, stirring several times. Add celery, capsicum, garlic and rosemary, and cook for another 3-4 minutes, tossing ingredients together.

Remove artichokes from water, sliced and immediately add to the pan. Stir in chick peas and liquid, bring to the boil and simmer for 5 minutes. Top with parsley and serve with crusty bread and some good cheese.

Serves 4

Nutritional Value - 10g protein, 7g fat, 15g carbohydrate, 6.5g dietary fiber, 690kJ (165 calories). An excellent source of potassium and iron.

With some crusty bread, this makes a delightful lunch dish.

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