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.
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.
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.